• 10 lemons
• 1 litre pure alcohol 90°
• 1 litre water
• 400 gr sugar



Rinse the lemons, clean, and dry.

With a potato peeler, peel the yellow skin off the lemons, leaving NO white on the back of the peels – this causes bitterness in the liqueur.

Put the lemon peels in a glass jar with the alcohol, stirring gently.

Cover tightly and put away in a cool (not cold) dark place for 30 days. Gently stir lemon peels to refresh exposure to alcohol every few days.

After 30 days, dissolve sugar in water and bring to boil over high heat, boil for 5 minutes creating a fluid syrup.

Cool to room temperature before mixing with the infusion.

Drain the alcohol from the lemon peels.

Stir syrup and alcohol very well, then strain the liqueur using a funnel coated with gauze, pouring it into bottles.

Return to cool dry place for 10 days in order to combine alcohol infusion with syrup, creating Limoncello.