A delicious dessert liqueur you must try. This creamy limoncello is sweet, tangy, and rich with flavor and smooth texture.
When life gives you lemons, make lemonade – but if you can, it’s always recommended to add a bit of liqueur! I would like to share with you a recipe that I guarantee will get you through those longer days.
Limoncello is an Italian liquor, which is usually served after dinner. This classic digestif is best served ice cold in shot glasses. It is made with three basic ingredients; lemons, alcohol, and sugar. For this particular recipe, we require a fourth ingredient–milk. 
The process of making limoncello is actually very easy. Essentially, a grain alcohol is infused with lemon zest. These two ingredients make up the citrus part (try to use organic lemons). Make sure you remove the pith (the white part) of the lemon, lest your limoncello be bitter.
The third ingredient–sugar–is required to make the simple syrup which is in turn added to the citrus part. When you make the simple syrup with milk, you have a limoncello cream.
This wonderful refreshing liqueur can be enjoyed year-round. I like to make a batch for gift giving as well.
Salute!
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Creamy Limoncello
- Yield: 0 ~6 servings (1.5 Liters) 1x
Description
A delicious dessert liqueur you must try. This limoncello is sweet, tangy, and rich with flavor and smooth texture.
Ingredients
- 4 lemons (peel only)
- 500 ml alcohol (94%)
- 3 cups granulated sugar
- 2 tbsp white vanilla extract
- 1 Liter of milk
Instructions
- Thoroughly wash lemons.
- With the use of a vegetable or potato peeler, remove lemon peel.
- Place lemon peel in a mason jar (or other container with a tight-fitting lid).
- Add alcohol, close tightly, and let steep for at least six days or up to one month in a cool dark place.
- Swirl jar around twice a day.
- Remove lemon zest (should be a pale color–the alcohol on the other hand should be a bright yellow).
- Strain with a cheesecloth in a clean bottle.
- Heat milk and sugar over medium heat.
- Stir until sugar dissolves.
- Add vanilla extract.
- Remove from heat and allow to cool to room temperature before adding to alcohol.
- Strain with the help of a cheesecloth in decanter with alcohol.
- Refrigerate until ready to use.
- Category: Spirit
What kind of milk do you use? What percentage? Thank you!
Any way to get rid of the phity taste, I used the whole lemon?
I’d like to know the answer too. Why no response??
Hi, I’ve only ever made Limoncello using water. Is the milk you use UTH (long life) milk or fresh milk? How long would this mix last if I kept it in the fridge?
I’m looking forward to trying this version. Thanks.
This looks great! How long will it keep in the fridge if I were to give it as a gift? x