When Life Gives You Lemons, Make Limoncello

Sorry for the break, but this brew babe needed some R & R away from the brewing life. For the past month, I’ve been vacationing with my mom in Italy. It was amazing! I always enjoyed spending time with my family who live there, but this time I especially loved attending my cousin’s wedding that took place in Sorrento. The scenery was breathtaking and the food was delicious. 

Finding beer, especially gluten-free beer, is hard to come by in Italy. Breweries are just starting to break into the “craft beer” scene, otherwise known as “birra artigianale.” I guess I’ll have to revisit once the industry takes off!

In the meantime, I was able to bring back memories from walking around Naples, peaceful thinking from swimming in the Mediterranean, and my uncle’s limoncello recipe. I only wish I could’ve packed some of the giant, gorgeous lemons he grows on his property. 

This recipe is similar to the tinctures that I make (click here to read about them) and is easy to follow…even easier to drink. Enjoy!!


Zio Franco’s Limoncello

  1. Depending on the size of the lemons, the quantity of lemons will vary. Be sure to clean the lemons first.
  2. Peel the lemon skin (without the white of the flesh) enough to fit into a bottle or mason jar that you will be using.
  3. Pour the flesh of the lemons inside a bottle or mason jar with 80-100 proof alcohol. Vodka can be used.
  4. Soak for 15 days.
  5. When 15 days have passed, make a simple syrup: boil 1 cup of sugar into 2 cups of water until it’s all dissolved. Let it cool completely.
  6. Filter the bottle of the lemon peel so the liquid remains.
  7. Combine the lemon tincture with the simple syrup and store in fridge.
  8. Enjoy chilled!

Author: thebrewbabe

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