Italian-Kiwi Bri DiMattina's Limoncello

Italian-Kiwi Bri DiMattina's Limoncello


  • 4 lemons
  • 375ml vodka
  • 750ml water
  • 1 ¼ cups sugar
With just a few ingredients and a dash of patience, you can create your own Limoncello! Makes 1.25 litres.

"I’ve drunk too much limoncello in Italy, but also not spent enough time in Italy drinking limoncello".... says Bri DiMattina.

Bri generously shares her Limoncello recipe here, which you can find (among other beautiful food recipes) in her new cookbook, Nostrana: Flavours From My Kitchen Garden.

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

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

  4. Combine the sugar and water in a saucepan and stir over low heat to dissolve the sugar. Set aside to cool.
  5. Strain the lemon skins from the vodka, then stir the vodka into the sugar syrup.

  6. Place into a bottle and seal. Limoncello is best kept in the freezer and served cold.

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