When one of my stepsons turned thirteen, his mom hosted a dinner at her house which also included her parents as guests – Vincent’s grandparents. Quickly after we arrived, Leo – Vincent’s Italian grandfather – pulled out a green Grolsch bottle from the freezer. “Would you like some?” he asked me. I had no idea what was in this bottle, but responded with, “Sure – thank you.” Turns out it was his homemade limoncello – a liqueur made of lemons, everclear, sugar, and water. The limoncello was creamy, colder than ice, and that cordial glass full was love at first taste.
Leo is someone whom I adore and have been grateful to know, even if our interactions are often reliant on kids’ sporting events or family celebrations. I have never met someone who is so consistently gracious, kind, or giving. On occasion, Leo has gifted my husband and I with bottles of his amazing limoncello.
A couple months ago, I asked both Leo and his wife, Gail, for their limoncello recipe. I’ve never once attempted a homemade liqueur and thought it would be fun to try a recipe from someone I admire (as well as someone whose limoncello is so amazingly good!). It didn’t take long for me to receive an e-mail from Gail, including a short history on their recipe and directions from Leo. Turns out Gail had stayed with Leo’s relatives in Italy, back in 1987. She brought the recipe back to California from Leo’s cousin. The original recipe was written in the metric system and Gail says the first batch came out much too sweet, so the recipe Leo uses now is his own refined version of what they started with.
I attempted to use Leo’s recipe, but when I got to the liquor store, I was informed that the only everclear they had was a half gallon, rather than the fifth Leo’s recipe called for. This altered the number of lemons, as well as the simple syrup ratio. I was terrified of putting the time into something that wouldn’t turn out very tasty. Leo started a new batch of limoncello at the same time I was attempting to, then said we could exchange a bottle to see how they come out. We exchanged limoncellos this past Thanksgiving. Mine did not taste the same, though both bottles were quite tasty. Leo said he liked mine better than his, but I’ve got a feeling I could’ve handed him a bottle of lemonade and out of kindness, he would’ve said something similar.
Leo sat down with me, trying to figure out where the differences in flavor came from. “You used Eureka lemons?” “Yes.” “Everclear?” “Yes.” I told him how I could only get a half gallon, though, so I had to do some math that may have gone awry. “A HALF GALLON!” he said, wide-eyed. “You’re not supposed to use a half gallon! Oh no, no.” He read the ingredients I had labeled, trying to figure out what could possibly be different (other than my vastly larger proportions) and said, “Organic cane sugar! That must be the magic ingredient!” My husband asked, “What do you use, Leo?” and his response was delightfully, “Whatever I’ve got!” I received the greatest complement when leaving, however. Leo told me, “You have the Zaro touch.” Their family name.
Since the limoncellos came out noticeably different from one another (and every batch will differ slightly), I am actually going to include both the recipe Leo gave me to start with and then the quantities I ended up using for my own batch.
Leo’s Limoncello
Original Recipe
Ingredients:
12 large, firm Eureka lemons
750 ml. bottle of 190-proof everclear (grain alcohol)
1.5 liters hot water
12 tbsp. sugar
Directions:
Scrub each of the lemons with a vegetable brush, to remove any protective wax from the skins, and simply to clean them.
Use a sharp knife or vegetable peeler to peel only the outer most yellow skin from the lemons. The white parts have a bitter flavor, so you want to exclude as much of it as you can. Place the skins in a one liter jar with a clamp down lid.
Pour the 750-ml bottle of everclear over the skins, close the lid, and shake the bottle. Repeat the shaking process several times a day for at least two weeks.
The lemons can be squeezed, and the juice freezes well for recipes that later call for fresh lemon juice. (Gail’s idea!)
Once at least two weeks have passed, place a strainer over a large cooking pot. Line the strainer with cheese cloth or a coffee filter. Pour the everclear and lemon peels through the filter.
While the everclear is filtering, combine the 1.5 liters of hot water (not boiling) and twelve tablespoons of sugar. Add the sugar water to the filtered everclear, stirring well. (The color will instantly change from a clear yellow to clouded yellow.)
Pour into clean bottles (preferably swing-top style). Refrigerate and serve cold in small cordial glasses.
The limoncello can be frozen – just make sure to shake it before serving.
My Altered Recipe
Ingredients:
18 large, firm organic Eureka lemons
one half-gallon bottle 190-proof everclear (grain alcohol)
10 cups of hot water
1½ cups organic cane sugar
Directions:
Scrub each of the lemons with a vegetable brush, to remove any protective wax from the skins, and simply to clean them.
Use a sharp knife or vegetable peeler to peel only the outer most yellow skin from the lemons. The white parts have a bitter flavor, so you want to exclude as much of it as you can. Place the skins in large jar that can be sealed airtight.
Pour half gallon bottle of everclear over the skins, close the lid, and shake the bottle. Repeat the shaking process several times a day for at least two weeks. (I let mine soak for three weeks before straining.)
Once at least two weeks have passed, place a strainer over a large cooking pot. Line the strainer with cheese cloth or a coffee filter. Pour the everclear and lemon peels through the filter.
While the everclear is filtering, combine the 10 cups of hot water and sugar in a saucepan. Stir over medium-high heat until the sugar has dissolved (the cane sugar I used is a little larger in grain size, compared with granulated sugar, so I heated the mixture to help it dissolve completely). Cool the sugar water completely before adding it to the everclear mixture.
Pour the cooled sugar water into the strained everclear and stir well. Pour the limoncello into clean bottles (preferably swing-top style).
You can refrigerate the bottled limoncello. Personally, I prefer keeping it in the freezer and find the taste much for pleasant. Serve in small cordial glasses.
Note: This limoncello had a stronger alcohol-taste than Leo’s original recipe, though it remained smooth and nicely tart for drinking. If you find your limoncello to be too strong, simply add more sugar water to dilute the alcohol.
Julie Hashimoto-McCreery
I just discovered your post on Pinterest regarding “Leo’s Limoncello” and was overcome with great emotion. My family surname is LEO and we are planning a reunion next June, 2022 and discovered that this would be an outstanding gift for the members of our Italian descent family. Would you be willing to share the adorable label or can I pay for the artwork? I’m over the moon with excitement!
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A few words read brought me here to a beautiful story. I hope Leo and Gail read this, and if so I’m sure they blushed from admiration and love for you. Perhaps my taste buds are not that refined; I agree with Gail, squeeze and freeze the juice; I use those little sauce containers (that you get with Asian takeout); I purchase at Smart&Final or you can find a restaurant supply store.
Hello! Did you let your lemons and everclear sit for two weeks or for 24 days? I see that
on the picture it reads “day 24”. Just checking.
Hi Laura,
Sorry for the delayed response. My apologies for the confusion. The lemons and ever clear needs to sit for a minimum of two weeks. You can let them soak longer, which is what I need up doing, hoping for a stronger infusion. But if you’re pressed for time, 14 days can/will suffice.
Do you sell the labels. They are so cute!
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What would the equivalent of ‘everclear’ in the UK ?
That polish 196 proof vodka. Spyritus rectifyus?
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does the initial process where the lemons soak in everclear need to be refridgertaed? Or can it just be on the counter
No need for refrigeration! :)
No refrigerator and in a cool dark place and shake once every few days. The recipe I have says up to 40 days in a cool dark place.
Do refrigerate after packaging tastes better ice cold.
Can you use dried lemon peel? Whenever I have fresh lemons I like to use the whole thing… So I have a lot of dried peel.
I have made limoncello several times, but my recipe calls for 4 cups of sugar. I now substitute oranges for the lemons and it is a big hit at the parties.
What are Eureka lemons? Are they regular lemons bought in a store? If not, where do you find them?
You don’t usually see Eurekas in the grocery store. They are very large and thick skinned. Lots of rind makes them good for limoncello. You can use other lemons, just use a few more than the recipe calls for.
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Did you use 1 1/2 cups sugar or one cup sugar? You state 1 1/2 in the ingredients but one in the directions. I love limoncello and can’t wait to try making some!!!
Can you please tell me where you got the bottles that are shown in the picture? The ball bottom and long neck with the wood knob lid.
I have looked everywhere.
I think those are the reused tequila bottles she mentioned earlier. :)
SpecialtyBottles.com
Ikea has 2 sizes
Please tell me what recipe you use using Eagle Brand milk
Hi Martha, I’m just a follower but I seen ur question and had to tell u my experience. I live in Alabama so I used Myers lemons. I know the recipe didn’t call for my next action but this is what I done. I peeled 20 or so Myers lemons, and poured the alcohol into the jar. If u have ever had a Myers lemon u will know they aren’t as tart as regular lemons, u can practically eat them like kumquats, skin and all. So bright idea me just quartered all the lemons and dropped it in the jar as well. It turned out GREAT. In 2 weeks I strained it, and done a taste test. It was good but I decided to put a whole can of eagle brand in it, stirred, and OMG, fantastic. Poured in up in flip tops, u just have to shake it up before drinking cause it separates like oil and water. Good luck. I enjoy my version much. Let me know what you try.
12 heaping/level teaspoons?
Level teaspoons! :)
Your sugar to water ratio seems to be a lot lower than other recipes I’ve seen. Is yours still tart or semi sweet at the end of your process? Do you age your limoncello after adding the simple syrup?
Hi Eugenia,
The final product is still very much sweet! After the simple syrup is added, it’s good for drinking. No further aging necessary – but I place it into the freezer (served ice cold gives the best flavor!), where it stays until consumed. Hope that’s helpful and answers your questions.
I had the same question but I figured this out… other recipes use 151 proof everclear or vodka, which has a significantly lower alcohol content… so the extra water in this recipe balances out the higher alcohol while keeping the sweetness the same.
So glad to have come across your limoncello recipe. Just moved to the desert in CA and I have a Eureka tree in my yard. Wasn’t even sure what the tree was until I researched it. I am off to the liquor store.
What a great story and I can’t wait to try the recipe. Wish I had a lemon tree for all those lemons. Thanks for posting :)
I have made this too, but after adding the syrup it did not turn cloudy, I would like to know why? Anyone else with that problem?
Bummer! I’ve read about this happening, and it seems the consensus is there weren’t enough lemon peels to alcohol. And/or a not-as-strong alcohol is used (i.e. vodka vs everclear)… Sorry yours didn’t turn out!
Love lemoncello! Where did you get the bottles
Hi Eileen,
The larger bottles are actually tequila bottles I’d kept and sterilized. While I got the swing-top smaller ones here in town, you can order them online. One of my preferred places is Specialty Bottle!
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I found a similar recipe elsewhere. I thought I’d let you know what I did with my leftover lemons. I juiced them and made raspberry-mango lemonade concentrate which I canned.
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I’m not sure how I ended up here, but I’m glad I did! What a wonderful, beautiful story and a yummy recipe too! I think I am going to be brave and attempt to make it!
Hi Darcey,
I’m glad you ended up here somehow, too! :) The recipe really is good – I hope you do give it a try. I’d love to hear how it comes out for you. Every batch of limoncello seems to have its differences.
Thanks for the comment and for stopping by!
Everclear is available in both 151 proof and 190 proof strengths (i.e., 75.5% alcohol or 95% alcohol). Which do you/Leo use? Obviously, it makes a difference. Thanks for your help.
James H. Longstreet
Hi James,
For these recipes, it’s 190-proof Everclear. I’ll clear that up in the post!
Thanks,
Julie
Hi Julie… I made the recipe… I plan on making batches for gifts. What is the shelf life if you don’t freeze it?