There is nothing better than having a wonderful meal with family and friends and ending it with this rich, luscious Crema di Limoncello di Vittoria. Cheers!
This Crema di Limoncellopost was originally published on December 20, 2014. Updated on November 16, 2017.
A few years ago, my family and I were visiting beautiful Sorrento, located in the Campania region in Southern Italy. As we were wandering through the busy streets, we stumbled – literally stumbled – upon a lemon and orange grove smack in the city center (we also “stumbled” upon Pierce Brosnan, but that’s another story).
As we began our short stroll on this path, the sounds of the hustle and bustle of the streets of Sorrento, scooters and all, faded into a distant hum. Unexpectedly and instantly, the environment became peaceful and relaxing. We walked into a garden whose existence came into being over 200 years ago. This garden is called “I Giardini di Cataldo“.
At the end of this short journey, there was a stand, where one could purchase and sample homemade marmalade, ice creams, and different flavored liqueurs such as fennel, licorice, basil and of course, limoncello.
It has often been said that when life gives you lemons, make lemonade – except in the region of Sorrento where they make Limoncello. If you are not Italian, or have never visited Sorrento, you might not be familiar with Limoncello.
Limoncello is:
- an Italian liquor, flavored with lemons;
- usually served as a digestif (after dinner drink);
- stored in the freezer;
- usually served ice cold in chilled shot glasses;
- relatively simple to make at home;
- a wonderful ingredient to use in Italian desserts like this Limoncello Cake or this Gluten free Ricotta Cake.
If interested, you can read about the history of limoncello by following this link.
Are you ready to make this Crema di Limoncello di Vittoria?
Lemon peels, alcohol and a glass jar:
This simple process begins by infusing a grain alcohol with lemon peel.
Thoroughly wash, scrub and dry your lemons (preferably unblemished and unwaxed) before stripping them of their peel. Unfortunately, I do not have lemons growing in my backyard so I use organic lemons. Make sure you remove the pith (the white part) of the lemon, lest your limoncello be bitter.
Next, the lemon peels need to steep in alcohol. Use a high grain alcohol and a glass jar with a tight fitting lid. Mason jars are great as the tight seal provided by the screw tops will prevent evaporation of the alcohol. The infusion time can last anywhere from 6 to 40 days (or even longer) in a cool, dark place. A longer steeping period will result in a better tasting and better looking limoncello.
Swirl contents of jar twice a day. You will notice that this process will strip the lemon peels of their color. When ready to proceed to the next step, strain the liquid with a cheesecloth in a clean bottle.
The simple syrup:
Sugar is required to make the simple syrup which is in turn added to the infused alcohol. When you make the simple syrup with milk, you will obtain a creamy limoncello. The addition of a vanilla bean will enhance the final taste of this liquor.
Warm the simple syrup (the sugar, milk and vanilla bean) over medium low heat and whisk together. Once the sugar has dissolved, strain the mixture with a cheesecloth in a large clean bottle. You might have to strain the solution a few times to get all the vanilla seeds.
The creamiest Limoncello:
It is very important to allow the sugar solution to cool down to room temperature before adding it to the lemon infused alcohol. We do not want the limoncello to curdle.
The final step in this process is combining the lemon infused alcohol with the creamy syrup.
The Limoncello can be refrigerated for up to 1 month or frozen for up to 6 months. If freezing, allow sufficient head space of a few inches for the Limoncello to expand.
Other Limoncello Recipes:
- used as a base for cocktails;
- drizzled over fresh fruit, ice cream or even cake;
- wonderful ingredient in baking or cooking.
I will use the lemon juice (from the leftover lemons) to make this Extra Moist Lemony Lemon Loaf, and then drizzle it with some Limoncello. Two other Italian Breakfast cakes that require lemon juice are this Blueberry Lemon cake and this Italian Lemon Cake.
All wonderful lemon desserts!
ORIGINS OF THE RECIPE FOR Crema di Limoncello di Vittoria:
When a friend of mine, Vittoria, learned of my new found appreciation of this lemon liqueur, she shared her recipe with me. Vittoria is originally from Petrella, in the province of Campobasso, in the Italian region of Molise and had been making limoncello all her adult life.
I compared different “recipes” for creamy limoncello and I came to the conclusion that once again, the best one is simply a question of taste and how sweet you want your limoncello to be. I have been making and serving this recipe for Crema di Limoncello di Vittoria for a few years and it is always appreciated by family and friends.
The only modification I made was to replace 2 tablespoons of clear vanilla extract with a vanilla bean.
This wonderfully refreshing creamy lemon liqueur can be enjoyed year-round. I like to make a batch just in time for gift giving for Christmas. You can easily make a batch of Crema di Limoncello di Vittoria this week-end and it will be ready for you to bring in the New Year!
Salute!
Thanks for dropping by,
Ciao for now!
Maria 🙂
Crema di Limoncello di Vittoria
There is nothing better than having a wonderful meal with family and friends and ending it with this rich, luscious Crema di Limoncello di Vittoria. Cheers!
Ingredients
- 4 lemons peel only
- 500 mL pure grain alcohol 94% or higher
- 1 Liter milk (Grand Pré 2% UHT milk)
- 600 grams granulated sugar scant 3 cups
- 1 vanilla bean
Instructions
- Thoroughly wash the lemons (preferably organic).
With the use of a vegetable or potato peeler, remove lemon peel (avoid the white pith as this will make your limoncello bitter).
- 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 6 days or up to 40 days in a cool dark place. Swirl contents of jar 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.
In a large saucepan, over medium- low heat, warm the milk, sugar and vanilla bean.
Whisk frequently until the sugar is dissolved.
- 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 or freeze until ready to use.
Recipe Notes
The longer the period of infusion, the better the final product will be. Minimally, infusion should be at least 6 days.
I like to use UHT 2% milk.
Can be refrigerated for up to 1 month or frozen for up to 6 months. Allow sufficient head space of a few inches for the Limoncello to expand.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
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Noelle says
Ever since a trip to Italy a few years back, I’ve been making my own limoncello. I just fell in love with it! This past Christmas we spent some time in Rome and my brother-in-law also fell in love with limoncello. I can’t wait to try your creamy version! Can you tell me where you got the glasses? I looked all over Rome for glasses, online once we got home and in many local stores. I’d love to give my brother-in-law some “official” limocello glasses, so if you could point me in the right direction, i’d be so appreciative.
Maria says
Hi! I also love limoncello!Hope you enjoy the creamy version!
I purchased the glasses from a local retailer in Montreal(Canada)who imports from Italy. Have you tried e-bay? Also, if ever you’re visiting big cities (New York, Boston, Toronto,etc), there is always a “little Italy” area…I am sure you would be able to find a store which imports, just like I did here in Montreal. Another suggestion…if there is an “Italian” restaurant in your area and they have the glasses you are looking for, ask to speak with the manager…who knows…you might be able to purchase them… Good luck and thanks for your comment!
Thomas Michael says
I have been making my own for quite a while, i try differnt flavors as well, blackberry, lemon lime with vanilla bean. I got my glasses like the ones in the picture In Sorrento Italy there is a limencello factory, I got mine there!
Pauline says
Hi!
I would love to make crema di limoncello, but every recepie that I have found include very strong alcohol (90-95%). I live in Sweden and we can’t buy stronger alcohol than approx. 40% here. Do you know if I can use lower alcohol?
Best regards, Pauline
Maria says
Hi Pauline,
As far as I know, in order for the recipe to be successful, the alcohol must be strong. If I come across any article or research that says otherwise, I will let you know. Appreciate the comment 🙂
Paula Barbarito Levitt says
We also make Lemoncello at Casa Levitt, however not the Crema variety. With a prolefic lemon tree in our garden, it would be a shame not to take advantage. It absolutely does make a wonderful gift – next season, we will try your recipe.
Maria says
A lemon tree in your garden ♥♥♥ How amazing is that! Yes, you must try this Paula! And I must try to make the regular version… it is on my to do list… Thanks for stopping by 🙂
Nicoletta @sugarlovespices says
Great looking crema di limoncello you have here, Maria! I’d so love to have a sip 😉 . Never made my own, Loreto wanted to try, and he will. For now, we buy limoncello every summer we go back to Italy. I’ll tell him to follow your recipe, we just have to find “worthy” lemons (and it’s not that easy).
Maria says
You are right, the quality of the lemons makes all difference in this limoncello… and of course nothing compares to those Italian lemons. Thanks for stopping by Nicoletta ♥♥♥
Redawna says
How spectacular is this! I have enjoyed Limoncello before but this cream version sounds absolutely amazing. I think it might have to be my next project. Being a huge lover of lemons I could see myself using this in various applications.
I will let you know how it turns out.
Have a fantastic weekend!
Maria says
Thanks so much ♥ The possibilities are in fact endless with this creamy version of limoncello. Looking forward to hearing about your experience with this. Appreciate your comment 🙂
Shareba says
I want to hear our Pierce Brosnan story!! Also, I’ve never tried crema di limoncello, but I love all things lemon so this is something that I would probably enjoy. Thanks for sharing!
Maria says
Well… as we were wandering the beautiful streets of Sorrento, we came across a sectioned off area. My husband started speaking with one of the police officers who said there was an “American” movie being taped with the actor Pierce Brosnan. So we decided to “hang out” (along with dozens of tourists and locals). Ten minutes later, the handsome Mr. Brosnan walked past a bunch of us, signed a few autographs and guided by security he slipped into a convertible spyder, driven by a woman. A real James Bond moment 🙂 Later found out that the name of the movie being taped was “Love is all you Need“. Thanks for asking Shareba ♥
Mary says
Can I ask where I could find the strong grain alcohol? The recipe sounds wonderful. Thank you for sharing.
Maria says
Hi Mary, I will get mine at the liquor commission. Here is a link to the product that I purchase here in Canada: https://www.saq.com/page/en/saqcom/alcohol/global-94-/12209012?selectedIndex=2&searchContextId=-100218202243726 This is an equivalent high grain alcohol sold in the States: http://www.liquordirect.ca/Everclear-Grain-Alcohol-190-Proof-P1070.aspx Hope that helps. Appreciate your comment, thanks for dropping by 🙂
Tricia Wonderly says
I am on my 3rd year of making Limoncello in the USA and use organic lemons and have tried lots of options in alcohol but find I prefer a high grade vodka. I let the lemon zest sit for 80 days in it and add my simple syrup and it’s ready to bottle. But as I give these away as Christmas gifts I, too, have search and searched for glasses just like yours to no avail. Any chance you could contact the store in Montreal and let me know the name so I can purchase some??
Maria says
Sounds like you make a great Limoncello Tricia! I took a bit of time to respond to your e-mail as I had a couple of errands to run in and around the city. As I was doing so, I went to my usual “Italian” shops. Unfortunately, I did not find any. I still have a bit of Christmas shopping to do so I will be on the lookout and will write to you if ever I find them. Thanks for stopping by 🙂
Helen says
Hi Maria, just made my first batch of Lemoncelo and all I can say is WOW! It is amazing. I only infused the lemon peels for 3 weeks but still have a lot of flavor. Had quite a time straining out all the vanilla been center, just telling everyone what those little dark spots are and they are impressed. I used whole milk and there’s a bit of cream on the top, not really a problem. Will take it down to the 2% as you suggested next time. These are going to be given away in beautiful decanters tomorrow for Easter. Thank you for sharing your recipe and on a side note, I would be interested in those cute little Lemoncello glasses as well.
Maria says
Helen, what a great idea for Easter! Thank you so much for taking the time to share, appreciate it. I am still on the look out for those Limoncello glasses… my list is getting long 🙂
Hoping you had a wonderful Easter Sunday ♥
Patricia Buchsieb says
I need to make this for a bridal shower favor. I have 8 ounce bottles and I have 80 guests I’m having trouble doing the calculations for the recipe for this many bottles . How many bottles does this recipe fill in what size bottles does it fill
Maria says
What a wonderful idea!
This is how I would calculate it… this recipe will make about 2 Liters. (the yield is 65 servings and each serving is 30mL).
2 Liters is roughly 65 ounces. So, you mention that you have 8 ounce bottles; therefore one batch of this recipe will be enough to fill 8.2 bottles.
If everyone of your guests is receiving a limoncello party favor, you will need ingredients to make the recipe 10x.
Another way to calculate is that if you have 80 bottles of 8 ounces to fill up, you need 640 ounces. This recipe yields a little more than 65 ounces. So if you multiply the recipe by 10, you will get 650 ounces, enough to fill your 80 bottles.
Please keep in mind that the bottles should be kept refrigerated. Please don’t hesitate to get in touch with me if you have any other questions 🙂