Fulvia’s Italian Limoncello Recipe

Fulvia’s Italian Limoncello – This version of Italian Limoncello was shared with me by Fulvia Guyger of Prineville, OR.  Fulvia is originally from Italy and makes this wonderful version of Limoncello, plus she is a great Italian cook.

This Italian lemon drink is wonderful as a palate cleanser or as an after-dinner drink.  It is always served well chilled in the summer months.  Store your bottles of Limoncello in the freezer until ready to serve.


Fulvia's Italian Limoncello


Check out What’s Cooking America’s favorite Limoncello recipe:  Best Italian Limoncello Recipe


Fulvia's Italian Limoncello Recipe:
Prep Time
20 mins
Cook Time
15 mins
Course: Drinks
Cuisine: Italian
Keyword: Fulvia's Italian Limoncello Recipe
Servings: 3 to 4 (750 ml) bottles
  • 7 to 8 cups water
  • 8 to 9 medium to large lemons
  • 4 cups granulated sugar
  • 2 750 ml bottles 100-proof vodka
  1. Bring the water to a boil; set aside and let cool before using.

  2. Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry.  Using a vegetable peeler, take all the lemon rind/zest off of the lemons.  NOTE: Use only the outer part of the rind.  The pith, the white part underneath the rind, is too bitter and would spoil your limoncello.  Learn how to zest a lemon.

  3. Place the rind/zest peelings in a large glass or ceramic container that is large enough to hold all the ingredients.  Add the cooled water, sugar, and alcohol; stir to combine.  Cover the container and set aside for 4 days (stirring occasionally, 1 to 2 times daily, for 3 days).

  4. On the 4th day, taste the limoncello. If you think the taste is too strong, you can add additional water.  NOTE: First boil the water and then let it cool.  Then add the cooled water to the limoncello.

  5. You are now ready to bottle.  To bottle the limoncello, use sterilized bottles only.  Strain the rind/zest from alcohol by placing some cheesecloth on a funnel to make sure that no rind/zest gets into the limoncello.  Discard the lemon rind/zest.

  6. Store your bottles of Limoncello in the refrigerator or freezer until ready to serve.

  7. Makes enough for approximately 3 to 4 (750 ml) bottles.


Alcohol    Alcoholic Beverages    Italian Recipes    Lemons    Limoncello   

Comments and Reviews

8 Responses to “Fulvia’s Italian Limoncello Recipe”

  1. John nicolai

    Why did lemoncello mixture go from very clear to very cloudy after adding simple syrup?

    • Linda Stradley

      Properly made Simple Syrup, when prepared properly, is clear or a translucent liquid. It sounds like you did not make it properly. Check out my recipe for Simple Syrup: Simple Syrup Recipe

    • Werner

      Too much alcohol? Sugar is kind of soluble in alcohol (ethanol), but not like it is in water.
      Try adding a bit of water to dissolve all the sugar, or use less syrup.

  2. Kathy

    How long after bottled can you serve? Some recipes said to let rest 40 to 60 days

  3. Angie

    Can you use limes and if so would you use a few more since they are smaller than lemons? Also could you use oranges? Then I would think use less or.

    • Nancy

      I have not tried other citrus in the recipe, if you do, please let us know how it turned out.

  4. Carol

    I used 7 lemons and 2 limes – it was delicious, just a hint of the lime.


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