Non-Alcoholic Limoncello Spritz Mocktail

This ridiculously simple 3 ingredient non-alcoholic limoncello is everything you’d imagine – fizzy, tart and incredibly refreshing. The main ingredient can be made in advance and kept in the fridge, so it only takes seconds to assemble once your guests arrive.

this recipe

Why You’ll Love This Recipe

You’ll adore this delicious recipe because it’s:

• Just so easy. You’ve all been asking me for limoncello substitute for ages, on the condition that it’s easy! When I shared this post on Instagram, I described the main ingredient as a lazy girl syrup because that’s exactly what it is.

• Perfectly delicious. Bubbly, sour and just a touch sweet, my mouth waters just thinking about it.

• Low waste. That’s right, we use the both the lemon juice and the peels for this recipe.

• Ideal for entertaining. I get asked for easy mocktails for a crowd all the time. This recipe would be great for a party because it can be prepared in advance and you can make a large batch of limoncello without alcohol.

Ingredients – What You Need

The peel of 4-5 lemons: ideally use organic or home grown, but if you don’t have access to these that’s fine - just wash them really well! I get asked a lot if Meyer lemons can be used and the answer is YES, just keep in mind using Meyer lemons will result in a different (but still delicious) taste.

White sugar: regular white sugar is perfect for this limoncello substitute.

Lemon flavored sparkling water or non-alcoholic Prosecco: choose an unsweetened lemon-flavored sparkling water or a dry/low sugar Prosecco. There is enough sugar in the lemon oleo saccharum. I find that the best alcohol-free Proseccos are found online, but you can definitely still buy them at some grocery stores if that’s easier.

Optional freshly squeezed lemon juice: if you’re someone who like their drinks particularly ‘lemony’ (I know that’s not a word but we’re going with it), then I highly recommend adding some extra lemon juice. This is my favorite way to drink this delicious sip!

How to make it

To make the lemon oleo saccharum (a Latin word for ‘oil-sugar):

Firstly, please note that this needs to be made at least one day prior to when you want to consume your limoncello mocktail. It can be kept in the fridge for up to 7 days, so make this at a time that’s right for you!

Step 1: wash your lemons well, then peel them using a vegetable peeler. Be careful to not include too much of the white pith – this will result in a bitter taste.

Step 2: place the lemon peel in a mason jar with an equal amount of sugar by weight. If you don’t have kitchen scales, a good rule of thumb is 1.5 oz (or 3 tablespoons) sugar to 1 lemon.

Step 3: stir the sugar through the lemon peel and muddle gently a few times. Cover the mason jar with cling wrap or pop the lid on, then leave it at room temperature overnight. You can stir every now and then, but I didn’t find this necessary.

Step 4: using a fine mesh strainer, strain into another jar or airtight container. Use a spoon to press down on the lemon peel, being sure to extract every nutritious drop.

You’ll be left with a delicious lemon oil that can be kept in the fridge for up to one week!

To give you an idea of volume, for this recipe I used the peel of 5 lemons to 1 cup of sugar and ended up with just under 1 cup of lemon oleo saccharum.

To make the mocktail:

Step 5: fill a large wine glass with ice and add the lemon oleo saccharum.

Step 6: add your choice of lemon sparkling water or non-alcoholic Prosecco. Personally I love the adult feel the Prosecco brings to this spritz (and it is what makes a spritz a spritz!) but the lemon sparkling water is also just delicious!

Step 7: taste, then add some fresh lemon juice if you wish. I usually add at least 1 oz / 30 ml, but I do adore everything lemon!

Step 8: stir gently, then garnish with an extra lemon slice and a piece of thyme or rosemary if you wish.

Expert Tips and Tricks

• Make sure your lemon sparkling water or Prosecco are low sugar – the oleo saccharum has plenty of sugar to make this drink sweet enough.

• Don’t limit yourself to just lemon. Oleo saccharum can also be made with lime, grapefruit or orange peel. Simply follow the same method of equal amounts peel and sugar by weight.