Crema di Limoncello Recipe
This homemade creamy limoncello offers a smooth, citrusy kick, perfect for sipping or gifting. Lemon zest infuses Everclear, blending with a rich milk and sugar base for a refreshing Italian-inspired treat.
Equipment
- Vegetable peeler or sharp knife
- Large glass jar with tight-fitting lid
- Fine sieve or cheesecloth
- Large heavy-bottomed pan
- Stirring spoon
- Measuring cups and spoons
- Decorative bottles with tight-fitting lids
- Container with a pour spout (optional)
Ingredients
- 12 lemons zested
- 1 750 mL bottle Everclear 190 proof
- 1 1/2 quarts whole milk
- 7 1/2 cups white sugar
- 1 3g packet powdered pure vanilla extract, such as Paneangeli® Vanillina, or 1 teaspoon vanilla extract
- 3 750 mL decorative bottles with tight-fitting lids, or more if bottles are smaller
Instructions
- Prepare the lemons: Scrub lemons, peel off the yellow zest (no white pith), and place zest in a large glass jar.
- Infuse the zest: Pour Everclear over the zest, cover, and store in a dark place for at least 2 weeks.
- Make the milk mixture: Heat milk and sugar in a pan until the sugar dissolves and mixture is hot (but not boiling). Stir in vanilla.
- Cool the milk mixture: Remove from heat and let cool completely.
- Strain the lemon zest: Strain the lemon-infused Everclear into the milk mixture.
- Combine and store: Mix well, then decant into decorative bottles.
- Freeze: Store in the freezer for best results.
