Home > Recipes > Christmas gift recipes > Gennaro Contaldo’s limoncello

Gennaro Contaldo’s limoncello

Name: Gennaro Contaldo’s limoncello
Prep time: 30 min
Total time: 30 min
Yield: Makes Around 1.25 litres
Cuisine: Italian recipes
Ingredients: 3 unwaxed lemons (use organic lemons if you can, preferably from Amalfi); 500ml pure grain alcohol (see Know How); 750ml water; 400g sugar; You’ll also need; Glass bottle(s) with at least 1.25 litres total capacity, sterilised; Funnel

By: Gennaro Contaldo

Published: 26 Nov 21
Updated: 4 Oct 24

Gennaro Contaldo shares his recipe for traditional limoncello, made with the zest of Amalfi lemons. Serve cold or use in desserts.

Recipe from Gennaro’s latest book, Limoni (Pavilion £20), out now. Photo: David Loftus.

Easy
December 2021

Test kitchen approved

Makes Around 1.25 litres
Hands-on time 30 min, plus 17 days infusing and maturing

Gennaro Contaldo shares his recipe for traditional limoncello, made with the zest of Amalfi lemons. Serve cold or use in desserts.

Recipe from Gennaro’s latest book, Limoni (Pavilion £20), out now. Photo: David Loftus.

Nutrition: Per 50ml serving

Calories: 108kcals
Fat: 0g
Protein: 0g
Carbohydrates: 16g (16g sugars)
Fibre: 0g
Salt: trace

Save recipe

Save

Save recipe Print

Rate

Ingredients

3 unwaxed lemons (use organic lemons if you can, preferably from Amalfi)
500ml pure grain alcohol (see Know How)
750ml water
400g sugar

You’ll also need

Glass bottle(s) with at least 1.25 litres total capacity, sterilised
Funnel

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Wash the lemons in cold water and dry well. Use a peeler to pare off the rind, avoiding the white pith. Put the rind in a large jar, pour over the alcohol and seal – it should be airtight. Set in a cool, dry place for 7 days.
Seven days later, put the water in a pan and bring to the boil. Add the sugar and stir until it dissolves. Remove the syrup from the heat and allow to cool.
Open the jar and strain the alcohol through a sieve into a large jug, discarding the peel. Add the alcohol to the sugar syrup and mix well. Pour into clean, dry bottles. Seal and store in a cool, dark place for at least 10 days.

Recipe from December 2021 Issue

Nutrition

Nutrition: per serving

Calories: 108kcals
Fat: 0g
Protein: 0g
Carbohydrates: 16g (16g sugars)
Fibre: 0g
Salt: trace

delicious. tips

Don’t waste it: You’ll only need the zest from the lemons for this – squeeze the juice and freeze in ice trays to use another time.
The limoncello will keep in a cool dark cupboard for several months. Store in the fridge once opened and drink within 2-3 weeks.

Discover how to sterilise jars (and bottles) with our handy guide.
You can find pure grain alcohol (grain neutral spirit) at masterofmalt.co.uk or ask at your Italian deli. The recipe will also work with strong vodka (look for 50% abv).