High levels of sugar and alcohol allow limoncello to keep at room temperature without the need for refrigeration. To make the concoction, the zest (yellow parts of the peels) of several lemons are infused in vodka for two to six weeks. The vodka takes on the flavor and color of the lemon zest. After the infusing time, the lemon peels are strained out and a simple syrup made with sugar and water is added to the alcohol. The limoncello is then usually aged for at least a month before serving.

Keep limoncello in the refrigerator if you plan on serving it soon. You want the liqueur to be thoroughly chilled when you drink it. But if you have extra bottles of limoncello or will be giving them as gifts rather than drinking them right away, it is perfectly fine to store them at room temperature. Just remember to let your gift recipients know to refrigerate their limoncello before serving it.

If your limoncello was made with 100 proof or higher alcohol, then you can store it in the freezer. When made with a product that is 150 proof or higher, the limoncello will remain liquid even in the freezer. If 100 proof alcohol was used, the limoncello will freeze to a slushy consistency but still be quite good. Limoncello that was made with 80 proof alcohol should be stored in the refrigerator instead of the freezer.

Although limoncello is best served chilled, do not add ice to it. The bright, lemony flavor of the liqueur gets diluted as the ice melts and isn't nearly as tasty. If you have a room temperature bottle of limoncello that you need to chill quickly, put it in the freezer for 20 minutes. This is fine even if it was made with 80 proof alcohol so long as you remember to take it out of the freezer after the 20 minutes.