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Crema di Limoncello  Print

This recipe appeared in When Life Gives You Lemons, Make Limoncello (part 2) on 27 Jan 2009

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Crema di Limoncello8–10 lemons (preferably Meyer)
1 750ml bottle 100–proof vodka or Everclear
2 cups 2% milk
2 cups sugar
2 cups cream

Peel the lemons into strips, being careful to remove only the colored zest (avoid the white part beneath as it will impart a bitter flavor). Put the zest strips into a large, glass jar that can be sealed tightly. Pour in the vodka (or Everclear), close the jar up tightly and store away in a dark, cool place for about a month. During this time, swirl the peels around in the jar once a week. You should start to notice the liquid taking on the yellow color of the lemon peels after about the first week. Eventually, the peels will lose most of their color and turn white.

Once the month is up, remove the peels from the jar (reserve the alcohol) and gently boil them along with the 2 cups of 2% milk in a large saucepan or pot. Do not over boil them (bring to just under a rapid boil). Remove from heat and add the 2 cups of sugar. Stir the mixture until the sugar dissolves. Then add the 2 cups of cream, stirring constantly. Allow the liquid to cool.

Add the reserved vodka or Everclear to the completely cooled mixture. Discard the peels by pouring the entire mixture through a fine mesh strainer into a ceramic or metal bowl. Use a funnel to pour the liquid into small bottles. Reasonably priced bottles can be found at places like Ikea and World Market. Or, you can find chichi carafes and matching glasses online at places like NapaStyle.

Comments (4)

joe said:

how long do you boil the peels for ?

Leah said:

Joe…Boil for about 5 minutes (just long enough to draw out any remaining lemon essence from the peels). Most of the lemon flavor is contained in the alcohol now.

Karrie said:

How long does this stay good.

Leah said:

Karrie, if you keep it in the freezer, it will last indefinitely. Because of the alcohol content, it won’t actually freeze. When you take it out of the freezer, shake it up a little and then pour and serve. We’ve had some in the freezer for nearly a year (we made a a big batch) and it still serves up great.