Description

This Alcoholic Limoncello Spritz recipe offers a refreshing, citrus-forward cocktail perfect for warm weather sipping. Made with a homemade lemon oleo saccharum—a fragrant syrup extracted from lemon peels and sugar—this spritz combines sparkling lemon water or non-alcoholic prosecco with bright lemon juice and a delicate garnish of lemon slices or thyme. The drink is easy to prepare with minimal equipment and provides a crisp, lightly sweetened, and effervescent beverage experience.

Ingredients

Scale

Oleo Saccharum

Peel of 4-5 lemons (avoiding white pith)
1 cup sugar (about 3 tablespoons per lemon, approximately 4.5 to 6 tablespoons total)

Spritz

1 to 1.5 oz lemon oleo saccharum
1 cup lemon sparkling water or non-alcoholic Prosecco
1 oz lemon juice (optional)
Lemon slice or thyme sprig for garnish (optional)

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Instructions

Prepare the Oleo Saccharum: Wash and peel the lemons carefully to avoid including the bitter white pith. Place the lemon peels in a jar with an equal amount of sugar by weight. If scales are unavailable, use approximately 3 tablespoons of sugar per lemon. Stir to combine and gently muddle the mixture a few times to release oils. Cover and leave it at room temperature overnight to infuse.
Strain the Oleo Saccharum: Using a fine mesh strainer, strain the lemon peel and sugar mixture into a clean jar or airtight container. Press down firmly with a spoon to extract all the flavorful liquid. This strained liquid is your lemon oleo saccharum.
Assemble the Spritz: Fill a large wine glass with ice cubes. Pour in 1 to 1.5 ounces of lemon oleo saccharum and top with 1 cup of lemon sparkling water or non-alcoholic Prosecco. Stir gently to combine.
Adjust Flavor: Taste the spritz and add 1 ounce of fresh lemon juice if desired for extra brightness and acidity.
Garnish and Serve: Garnish with a thin lemon slice, a thyme sprig, or both for a visually appealing and aromatic touch. Serve immediately and enjoy your refreshing limoncello spritz.

Notes

Ensure to avoid the white pith when peeling lemons to prevent bitterness in the oleo saccharum.
The sugar amount can be adjusted based on sweetness preference but is generally about 3 tablespoons per lemon peel weight.
Overnight infusion is essential for extracting the lemon oils fully.
Using lemon sparkling water or non-alcoholic prosecco keeps the recipe alcohol light, but you can substitute with alcoholic prosecco for a stronger cocktail.
For added aroma, thyme sprigs make a wonderful garnish complementing citrus tones.