What Is This Lemon Drink?
This recipe is traditionally known as lemon liqueur (often compared to Italian limoncello), but it can also be prepared without alcohol as a refreshing lemon syrup.
The key elements are:
- Fresh lemon peels
- Sugar
- Time and patience
- Proper infusion
The vibrant yellow color in the image comes only from lemon zest, not food coloring.
🛒 Ingredients (Basic Version)
For the Lemon Infusion
- 10–12 large organic lemons
- 1 liter alcohol (95° grain alcohol or vodka)
(skip this for syrup version)
For the Sugar Syrup
- 1 liter water
- 800 g – 1 kg white sugar
Optional Flavor Enhancements
- 1 vanilla pod
- A small piece of ginger
- Lemon leaves (if available)
🍋 Choosing the Right Lemons (Very Important)
Not all lemons are equal.
Best Lemons for This Recipe
- Organic or untreated lemons
- Thick skin
- Strong aroma
- Bright yellow color
Avoid waxed lemons, as wax ruins both flavor and safety.
💡 Tip: Rub the lemon peel with your finger. If the smell is strong, it’s perfect.
🔪 Step 1: Preparing the Lemon Peels
- Wash the lemons thoroughly with warm water.
- Dry them completely.
- Using a vegetable peeler or sharp knife, remove only the yellow part of the peel.
- Avoid the white part (pith) — it causes bitterness.
Place all peels in a clean glass jar.
🫙 Step 2: Infusing the Lemon Peels
Alcohol Version
- Pour alcohol over the lemon peels until fully submerged.
- Close the jar tightly.
- Store in a dark, cool place.
Infusion Time
- Minimum: 10 days
- Ideal: 20–30 days
Shake the jar gently every 2–3 days.
During this time, the alcohol extracts:
- Essential oils
- Natural color
- Deep lemon aroma
The liquid will slowly turn bright yellow.
🍯 Step 3: Preparing the Sugar Syrup
- Add water and sugar to a pot.
- Heat gently while stirring.
- Once sugar dissolves completely, remove from heat.
- Let the syrup cool completely.
⚠️ Never mix hot syrup with alcohol — it ruins the flavor.
🧪 Step 4: Mixing and Filtering
- Strain the lemon-infused alcohol using a fine strainer or cheesecloth.
- Discard the peels.
- Slowly mix the infusion with the cooled syrup.
- Stir gently until fully combined.
Taste and adjust:
- More syrup → sweeter
- More infusion → stronger
🧴 Step 5: Bottling and Resting
- Pour into clean glass bottles.
- Seal tightly.
- Let rest for 7–14 days before drinking.
This resting time allows flavors to harmonize.
❄️ How to Serve Lemon Liqueur
- Serve very cold
- Store in the freezer (alcohol won’t freeze)
- Best served in small glasses
Perfect:
- After meals
- During summer
- With desserts
- As a gift
🚫 Non-Alcoholic Lemon Syrup Version
If you want no alcohol, follow these changes:
Ingredients
- 10 lemons (juice + zest)
- 1 liter water
- 1 kg sugar
Method
- Zest lemons (yellow part only).
- Boil water, sugar, and zest for 10 minutes.
- Turn off heat.
- Add lemon juice.
- Let cool, strain, bottle.
Store in fridge.
💡 Dilute with cold water or sparkling water to serve.
🧠 Common Mistakes to Avoid
❌ Using waxed lemons
❌ Including white pith
❌ Mixing hot syrup with alcohol
❌ Rushing infusion time
❌ Storing in plastic bottles
Patience is the secret ingredient.
🍋 Health & Nutritional Notes
While this is a treat, lemon provides:
- Vitamin C
- Antioxidants
- Digestive support (in small amounts)
The non-alcoholic version is especially refreshing and hydrating when diluted.
🎁 Storage and Shelf Life
Alcohol Version
- Shelf life: 1–2 years
- Store in freezer or dark place
Syrup Version
- Refrigerator: 2–3 weeks
- Freezer: up to 6 months
✨ Extra Tips for Perfect Results
- Use glass only
- Label bottles with date
- Taste weekly during infusion
- Use leftover lemons for baking
- Add herbs like mint for variation
🌞 Final Thoughts
This homemade lemon drink is more than a recipe — it’s a tradition.
From the moment you peel the lemons to the first icy sip, every step connects you to simple, authentic flavors.
Whether you enjoy it as a strong lemon liqueur or a refreshing lemon syrup, the result is always satisfying, natural, and far better than anything store-bought.