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Small glass of Crema di Limoncello beside bottle and fresh lemons.

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.

Course: Drinks
Cuisine: Italian
Author: Manuela Zangara

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

  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.
  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.
  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.
  4. Add this mixture to the lemon peel and alcohol (which will be yellow by now) and mix well.
  5. Strain and bottle the liqueur.
    Mixing and heating milk, cream, and lemon infusion for Crema di Limoncello.
  6. Let it rest in the fridge for 10 to 15 days before serving.
  7. Serve chilled after meals, placing it in the freezer for about 15 to 20 minutes before serving.