This recipe makes about 2.8 liters of Limoncello or 94 fluid ounces. This quantity will fill 5.5 (17oz) bottles or almost 12 (8oz) bottles. 3150 ml (about 13 ½ cups) sugar syrup made with 1280 grams sugar + 2520 grams water. This recipe makes about 4,9 liters of Limoncello or 165 fluid ounces.
Also use a microplane zester if you’re making Limoncello using vodka (!) You can extract a little more flavor from lemon peels if you shake the bottle with infused lemon peels once a day. This step is optional if you’re using Everclear alcohol or other 190+ Proof alcohol but it’s super important when you make Limoncello with vodka.
In Italy, whenever possible Limoncello is made with Sorrento lemons. They are famous for their aroma, thick full of essential oils skin that is perfect for making Limoncell. What to do with lemons after making Limoncello? There’s no lack of variety when it comes to recipes using lemons.
Make extra sugar syrup only if you want a milder Limoncello (less alcohol – about 30% abv or 60 Proof). You can either make extra syrup apart or all together when you prepare the sugar syrup. Fresh made Limoncello reaches its perfection in a few days after bottling.