Makes 1.25 Litres


  • 4 lemons
  • 1 1/2 cups (375ml) vodka
  • 3 cups (750ml) water
  • 1 1/4 cups (275g) sugar


Wash the lemons well. Use a small sharp knife or a vegetable peeler to remove the skin in strips, with as little white pith as possible. Place into a glass jar with the vodka. Seal with a lid and store in a cool dark place for 4–6 weeks.

Combine the sugar and water in a saucepan and stir over low heat to dissolve the sugar. Set aside to cool. Strain the lemon skins from the vodka, then stir the vodka into the sugar syrup. Place into a bottle and seal. Limoncello is best kept in the freezer and served cold.


 If you are using commercially grown lemons, wash well in warm water and rub with a tea towel to remove any wax. 


Extracted with permission from Nostrana: Flavours from my Italian kitchen garden by Bri DiMattina.

HarperCollins NZ, RRP $55.00.



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