Today I am back with another one of my favourite home-made liqueur recipes: Crema di Limoncello. We could call it Limoncello’s little brother as this is basically the creamy version of Limoncello, made with cream and milk. It is smooth, sweet, lemony and simply irresistible!
Like Limoncello (see my home-made version here), this liqueur originates from the region around the Gulf of Naples, the Sorrentine Peninsula, the coast of Amalfi, and the islands of Procida, Ischia and Capri.
Funny enough, I had it for the first time in Sicily, at my aunt Daniela’s place. Her mother in law had made a bottle of it and it was amazing!!!
The recipe itself is very easy, but it requires a lot of time as the alcohol needs to rest. But the result is well worth the wait. It tastes just like the one you get in Italy! Have it chilled, after a good meal and enjoy! Cheers!
Home-made Crema di Limoncello
A tutorial on how to make home-made Crema di Limoncello - the traditional Italian way!
- 8 lemons home grown or untreated
- ½ lt – 2 cups alcohol 95% or 151 proof grain alcohol or 650 ml – 2 ¾ cups Vodka
- ½ lt – 2 cups fresh cream
- ½ lt – 2 cups milk
- 1 kg – 5 cups sugar
- 1 vanilla pod
Peel the lemons, removing as much of the white part from the peel as possible otherwise this will make your Crema di Limoncello bitter.
Put the lemon peels in a jar with all the alcohol. Close it with a tight lid and keep it in a cool, dark place for 30 days.
When the 30 days have passed, put the sugar in a pot with the milk, cream and scraped vanilla pod and heat it on the fire until the sugar has dissolved. Set aside until completely cold.
Add this mixture to the lemon peel and alcohol mixture (which will be yellow by now) and mix well.
Keep it in the fridge for 10 to 15 days before serving.
Serve chilled, after meals (I usually keep it for 15 – 20 minutes in the freezer just before serving).