Creamy, zesty, and chilled from the fridge, Homemade Crema di Limoncello is a taste of Italian summer, best enjoyed slowly after dinner on a warm night.
I love finishing a meal with a small glass of chilled Homemade Crema di Limoncello from the fridge. It’s smooth, creamy, and filled with the scent of fresh lemons.
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! Everyone wanted a second glass.
Although I grew up in Milan, my Sicilian family made sure I never forgot the southern flavours. When I moved to Australia, I started making my own versions of the recipes I grew up with, and this Crema di Limoncello quickly became one of my favourites. It tastes just like the one you get in Italy!
What is Crema di Limoncello?
Crema di Limoncello is a smooth, creamy version of the traditional Italian Limoncello liqueur. The name literally means “Cream of Limoncello,” as it’s made with milk and cream in addition to the usual lemon peels, alcohol, and sugar syrup.
It comes from southern Italy, particularly the area around the Gulf of Naples, including the Sorrentine Peninsula, Amalfi Coast, and the islands of Capri, Ischia, and Procida. It’s usually enjoyed cold after a meal, especially during the warmer months, though many Italians also keep a bottle ready in the fridge year-round for guests.
What I Love About This Creamy Limoncello
- Authentic and made the Italian way with simple, natural ingredients.
- Keeps well in the fridge, always ready to share with guests.
- This easy Crema di Limoncello recipe is a thoughtful homemade gift, especially during the holidays.
Key Ingredients for Crema di Limoncello
Lemons
Always choose unwaxed or untreated lemons, as the peel holds the flavour and oils that give the liqueur its signature taste. Waxed lemons can add bitterness or a slightly artificial note once infused.
Alcohol
Forms the base of the liqueur and extracts the lemon flavour during infusion. Traditional recipes use pure grain alcohol, though vodka works well for a milder version.
Fresh Cream
Gives the liqueur its creamy texture and smooth finish. Use heavy or thickened cream with at least 35% fat for the best result.
Vanilla Pod
Adds warmth and depth to the drink. You can replace one vanilla pod with about 3 teaspoons of vanilla extract.
Find the complete list with measurements in the recipe card below.
How to Make Homemade Crema di Limoncello
Step 1: Peel the lemons, removing as much of the white part from the peel as possible, as this can make your Crema di Limoncello bitter.
Step 2: Put the lemon peels in a jar with the alcohol. Close it tightly and keep it in a cool, dark place for 30 days.
Step 3: After 30 days, put the sugar in a pot with the milk, cream, and scraped vanilla pod. Heat gently until the sugar has dissolved, then set aside to cool completely.
Step 4: Add this mixture to the lemon peel and alcohol (which will be yellow by now) and mix well.
Step 5: Strain and bottle the liqueur.
Step 6: Let it rest in the fridge for 10 to 15 days before serving.
Step 7: Serve chilled after meals, placing it in the freezer for about 15 to 20 minutes before serving.
Frequently Asked Questions
About 1.5 litres (6 cups / 50 fl oz), enough for three 500 ml bottles. Double the recipe if you want extra for gifting.
Yes, simply double all ingredients to keep the same balance of sweetness, creaminess, and alcohol strength.
It keeps for around 2 months in the fridge or several months in the freezer. Shake gently before serving.
Extra Help from the Kitchen
Shake Before Serving – If you notice a thin layer of cream separating after chilling, give the bottle a gentle shake before pouring. This helps restore the smooth consistency without affecting the flavour.
Cool the Mixture – Allow the milk, cream, and sugar mixture to cool completely before adding it to the alcohol. Combining them while warm can cause curdling and alter the texture of your crema.
Adjust the Sweetness – The traditional recipe uses 5 cups of sugar, but you can reduce it to about 4 cups for a lighter result, especially when using vodka. Sugar can also be replaced with Splenda for a lower-sugar version, though the flavour will be slightly different.
Variations and Twists
Dairy-Free Crema di Limoncello – Swap the fresh cream with coconut cream for a smooth, tropical twist. You can also replace the milk with almond milk or other plant-based milks, though the texture and flavour will be different.
Chocolate Crema – Add a spoonful of cocoa powder when heating the milk mixture for a subtle chocolate note that pairs well with the lemon.
Stronger Kick – Increase the amount of alcohol slightly if you prefer a sharper taste, especially when using vodka.
Storage and Shelf Life
Keep Crema di Limoncello in the fridge at all times. It stays fresh for about 2 months, though the flavour is best in the first few weeks. Shake the bottle gently before serving, as the cream can separate slightly.
For longer storage, you can freeze it. The mixture won’t solidify completely because of the alcohol and will keep well for several months. It also tastes especially smooth and refreshing when served straight from the freezer.
Serving Suggestions
Serve Crema di Limoncello chilled after meals, either straight from the fridge or after 15 to 20 minutes in the freezer. It’s also lovely poured over vanilla gelato, panna cotta, or a slice of sponge cake. For special occasions, drizzle some over fresh fruit or use it to flavour desserts such as trifles or creamy tarts.
It also makes a thoughtful homemade gift. Pour it into pretty glass bottles, chill before gifting, and remind your friends to keep it refrigerated.
More Homemade Liqueurs to Try
Homemade Limoncello Liqueur
A glass of Homemade Limoncello Liqueur adds a bright lemon touch and a taste of Italian tradition.
Fragolino Liqueur
For something light and fruity, Fragolino Liqueur offers a sweet hint of strawberry, great for warm days.
Nutella Liqueur
If you love chocolate, Nutella Liqueur is smooth, creamy, and feels like dessert in liquid form.
Mango Liqueur
Bring a taste of the tropics to your table with Mango Liqueur, sweet, refreshing, and full of summer flavour.
Passion Fruit Liqueur
Those who enjoy something tangy will appreciate Passion Fruit Liqueur, refreshing and pleasantly different.
Homemade Crema di Limoncello
Creamy, zesty, and chilled from the fridge, Homemade Crema di Limoncello is a taste of Italian summer, best enjoyed slowly after dinner on a warm night.
Ingredients
- 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
Instructions
-
Peel the lemons, removing as much of the white part from the peel as possible, as this can make your Crema di Limoncello bitter.
-
Put the lemon peels in a jar with the alcohol. Close it tightly and keep it in a cool, dark place for 30 days.
-
After 30 days, put the sugar in a pot with the milk, cream, and scraped vanilla pod. Heat gently until the sugar has dissolved, then set aside to cool completely.
-
Add this mixture to the lemon peel and alcohol (which will be yellow by now) and mix well.
-
Strain and bottle the liqueur.
-
Let it rest in the fridge for 10 to 15 days before serving.
-
Serve chilled after meals, placing it in the freezer for about 15 to 20 minutes before serving.
I believe I may have to try this one. I do have a question about the alcohol, I have always used the 151 grain alcohol. Is that the best? Since I have never been a drinker I don’t know the difference between that and the vodka. What do you recommend? Is there a difference in taste at all or it really doesn’t matter? Thanks! !
Hello Bea! Go for the 151 grain alcohol. It’s the best to make home-made liqueurs! It has no taste, so it doesn’t interfere with the flavouring. 🙂
151 is better. You simply have to add more sugar syrup to bring down the proof. I use 195. We can get it in SC
I know this is a 5 star recipe. I still have problems rating them on here. Sorry.
Thanks for this limoncello, Manu! Seems so fresh for this spring 😀
hi Manuela, we are very fond of limoncello at our house! So excited to make crema di limoncello this time, i have one question though: How long does the crema last in the fridge, I mean how long is the best before time? Grazie!
hi Manu! how long does the crema di limoncello last in the fridge, rather, how long is the best before period? thanks! Vasiliki
How long can it be held in the fridge before it goes bad? If you had a batch that didn’t get used quickly, how long can you keep and still feel safe drinking it?
Thank you!
Hi Margie. The alcohol helps to preserve it, but to keep it longer, you can also freeze it. It will last a few months this way. 🙂
A friend freezes(!) his and he says lasts for years. Don’t have that much room so really would like to know how long not in freezer but in the fridge. Your answer above should be stated more precisely if you can: based on your experience or information from others how long can it safely be held just in a refrigerator
Offered 5 litre bottles to a Christmas dinner party for 22 and my guests made 3 litres disappear with the utmost of joy but now I’d like to extend the life of the two remaining bottles to the fullest extent,
My recipe came from the principal perucssionist of the White House Band “The President’s Own”. It defers in some respects from this one hear but not substantially. Also have developed “Lite” version using sugar substitute as most of the calories come from that ingredient – not all that bad.
[email protected]
Is it possible to use almond milk (Sicilian style) instead of dairy and sugar?
Short answer: No. It will change the flavour of the limoncello. Not necessarily for the worse. Try it ad if you like it drink it! Limoncello a la almendra perhaps?
Can I ask where you found your swing top bottles
Hi Nancy
I live in Sydney – Australia. I found them at a 2 dollar shop… 🙂
Hi Manu,
Where did you get your grain alcohol from? Was it somewhere like BWS or Dan Murphy’s? What brand was it or did you use vodka? I haven’t seen anything with high alcohol percentage in Victoria.
Thanks 🙂
Hi Danielle
I used to buy it at Dan Murphy’s but they don’t sell it anymore. You can still find it online, it’s called Polmos Spirytus Rektykiowany (Rectified Spirit) 95%.
Hope it helps. You can use Vodka, but it won’t taste the same, it will be much lighter.
Hello!
I made this recipe to serve after dinner at a family gathering at the end of August and it made 2 full bottles, that I purchased at IKEA. Everyone loved it. I used a bottle of 90 proof vodka instead of grain alcohol, because I didn’t want it to be too potent. It was on the super sweet side, so if I make it again with vodka, I would probably try backing down to 4 cups of sugar instead of 5. Maybe it needs 5 cups of sugar if you use grain alcohol?
can you use vanilla extract instead of the vanilla pod, and if so how much? I’ve never used vanilla pods, know where to get them locally, or what it means to scrape them
Hi! You can definitely use vanilla extract. 1 typical vanilla bean will equal 3 teaspoons of vanilla extract.
I’m making this for Christmas gifts, but we’re travelling 12 hours away. Can we keep this at room temp in order to gift it? Or do you think it needs to be in a cooler and gifted cold?
Hi Sarah, unless you are travelling to a hot place, it should be fine. Just tell them to refrigerate it before drinking it as it tastes better when cold.
Manu
I made this using some passion fruit. Extra delish. I started to love the cellos when living in Acitrezza Sicill and Castel Volturno, Italy
Hi I have used 2 bottles of the 95% alcohol, do I double milk and cream and sugar mixture? Thanks
It depends on how many cups/ml is the bottle. The recipe is based on 2 cups/500 ml of 95% alcohol. If your bottle is half a liter (2 cups) then, yes you just have to double all the other ingredients. 🙂
Shi, Manu. Thank you so much for this recipe. What type of cream shall I use? I typically use heavy whipping cream when cooking. Would this be best or rather a half and half or light whipping cream? I want to be sure to make the best possible batch. I am very excited to try the crema version.
Hi Rebecca. I think the equivalent is heavy whipping cream. It’s liquid and it has at least 35% of fat content… it should say that in the label. 🙂
Thank you so very much :).
Hello again, Manu. Although I did filter the beverage as my last step before refrigerating, once chilled the crema has settled atop the more liquid alcohol. I would expect that from the cream, but what shall I do now? Before serving shall I discard the crema or stir it all together? Does this happen to you?
I just made it and had the same issue. What I did was stir it and shake it, which helped but it still has little lumps of cream. Next time I make it – coz I surely will as it tastes so beautyful – I might try and turn the bottles a couple of times every day while it sits after mixing the alcohol with the cream+milk so it won’t get so solid.
Manu, thank you for this lovely recipe, have you ever had this problem with the cream settling solidly at the top?
½ lt – 2 cups alcohol 95% or 151 proof grain alcohol or 650 ml – 2 ¾ cups Vodka
Is this 4 3/4 cups total or different amounts for different liqueurs
Hi Tiffannay. They are 2 different amounts for 2 different liqueurs. So if you use 95% (or 151) alcohol is 1/2 lt (2 cups).
If you use Vodka, you need 4 3/4 cups because it is less strong. 🙂
Happy Holidays!
And if I use 180 proof ? I make my own
Manu,
151 proof is 75% alcohol. Your recipe is based on 95% alcohol. How to modify the 2lt of alcohol to reflect 151 proof?
Hi Alex. I haven’t tried it with 151 proof alcohol yet, but I’d use about 2 1/4 to 2 1/2 cups (no more than that!) to get about the same strength as 95%. To be safe, I’d try the lowest amount first as it will still be fairly strong. Do let me know how it turns out!
Very nice recipe. I lived in Italy for 5 years and I loved visiting Sicily. I never thought of making my own limoncello until we bought a house with 2 lemons trees that produce an abundance of lemons. I gladly tried your recipe. I find it a bit too sweet though. Increasing the alcohol content to 4 cups did the trick. Thanks
I just finished making this and it is absolutly delicious. My mother has brought me creme de limocello from Italy and this is as good or better. Thanks for sharing, I will me making another batch soon.
I love this. I made a drink with lemonade (made with the powedered kind) and lemoncello and blended it with ice like a blended margarita. Maybe we’ll call it the Itialian Margarita. Oh My !!!!! Everyone loved it. I used vanilla paste instead of vanilla beans
How much does one batch make? I live in the USA so one quart? one gallon? I need to make 6 16 oz bottles for christmas gifts. should I double the recipe? or more?
Hi Sarah
I think you’d need about 3 liters of Crema di Limoncello (for 6 x 16 oz bottles) – so a double batch should be fine. You may have a little remaining, but better safe than sorry. 🙂
I discovered how to reduce the time it takes from 4 weeks to 2 hours: sous vide! The flavour is as good as the 4 week method.
My potion:
Sous vide the lemon peel & alcohol in a mason jar for 2 hours at 57 C. I prefer to use organic non waxed lemons, preferably with a touch of green still on them.
Trying to simplify my life I found that once the above liquid is cool and strained, I add a heavy simple syrup, double cream and few drops of vanilla essence (all to taste). The final product tastes far better than any shop bought limoncello I’ve laid my hands on.
My general proportions (again depends on your taste):
1.5 L vodka
10 lemons (just the peel, no pith)
2 cups water + 3 cups sugar for the syrup
250ml double cream
10 drops vanilla essence ( I use Baron’s)
I used to like to give this away for Christmas but the lemons don’t seem to be ready until maybe a couple of weeks before Christmas. So I make it for myself now and if anybody else wants a bottle I give it to them. This is a wonderful recipe. I make it with Splenda for my family that are pre-diabetic and they absolutely love it. It has a slightly different sweetness But they love it all the same. I use a 1.75 L bottle of Everclear because I’m not really a fan of vodka. I think it could be anybody’s alcohol of choice.
Did you replace the sugar with the same amount of splenda? I typically find splenda as sweeter than sugar and use less than what’s called for. Just wondering since you’ve already had success and I hadn’t even thought of doing that!
Thank you!