This limoncello recipe is an easy homemade lemon cordial with accents of fresh herbs that is as simple as boiling water.
Homemade liqueurs are ridiculously easy to make. All I do to make mine is to add alcohol (vodka, rum, brandy, everclear) and a simple sugar to the “flavoring” (lemon, cranberries, apricots, coffee, etc.) and let it sit for 4-6 weeks for the flavors to blend.
The hardest part is waiting for the flavors to develop.
My mother would make batches of different liqueurs in October for Christmas gifts. After the limoncello has had a chance to sit, strain and pour it into an attractive bottle. Put it in a wine bag, or just attach a bow and you are done.
What kind of herbs should you use for Limoncello?
I used thyme for the batch in the photos, but you can use any herb you think pairs nicely with lemon such as:
The great thing about making your own liqueurs is that you get to have fun experimenting with flavors.
How to serve Limoncello
Traditionally, limoncello is served chilled in chilled cordial glasses for an after dinner digestivo.
I like it on a hot day mixed with seltzer water (as in the photos) or with iced tea.
Herb Infused Limoncello
- 2 Large lemons
- 1 bunch fresh herbs (thyme, rosemary, basil, marjoram, etc.)
- 1 ½ cup vodka
- 2 cups sugar
- 1 cup water
- Remove zest from lemons (yellow part only, no white). Use lemons in another recipe.
- Put lemon zest, fresh herbs and vodka in a sterilized quart sized mason jar or other glass container.
- In a saucepan over medium heat, dissolve sugar in the water to make a simple syrup. Pour into jar and close lid.
- Let sit in a cool dark place 3-4 weeks. Strain peels and herbs before serving.
More Homemade Liqueurs
Until next time, happy eating.