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!
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 this Italian liqueur.
What is Limoncello?
- it is an Italian liquor, flavored with lemons;
- usually served as a digestif (after-dinner drink);
- stored in the freezer;
- is served ice cold in chilled shot glasses;
- relatively simple to make at home;
- a wonderful ingredient to use in Italian desserts.
If interested, you can read about the history of limoncello by following this link.
Are you ready to make this Italian Limoncello?
How to make Crema di Limoncello
Lemon peels, alcohol and a glass jar
This simple process begins by infusing 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 is bitter.
Next, the lemon peels need to steep in alcohol. Use 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 the 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 headspace of a few inches for the Limoncello to expand.
Ways to use limoncello
- as a base for cocktails
- drizzle over fresh fruit, ice cream, or even cake
- as an ingredient in baking or cooking.
Limoncello recipes
One of my favorite ways to use this Italian liqueur is in lemon desserts. Two of my favorite recipes are this limoncello cake and this ricotta cake. I also like to make this lemon loaf recipe with the leftover lemon juice and then drizzle with limoncello when serving.
Recipe origins
When a friend of mine, Vittoria, learned of my newfound 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 weekend and it will be ready for you to bring in the New Year!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
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Ciao for now,
Maria
★★★★★ If you have made this Crema di Limoncello recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Crema di Limoncello
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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 another 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 the 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 a decanter with alcohol.
- Refrigerate or freeze until ready to use.
Notes
Nutrition
This post was originally published on December 20, 2014 and republished on November 16, 2017 with updated content and pictures.
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Kathy
Can you use parmalat 2% instead of milk this way it might not curdle
Maria
Yes, parmalat is an option. Thanks for stopping by Kathy.
Vicki
I followed the recipe to a T. But my limoncello curdled I cooled everything room temperature did the straining. did the mixing and it did curdle. I tried straining as much of the curds out of it. what did I do wrong
Maria
I’m sorry to hear you had these difficulties. It’s hard for me to say… especially if the right alcohol was used and the solution was brought to room temperature. The only other variable I can see is the acidity of the lemons. Hopefully you were able to salvage the limoncello. Thanks for stopping by.
Amanda
I heeded the advice to let the mixture come completely to room temp before combining and had absolutely no curdling. I used 1.75 liters of Everclear and adjusted the recipe accordingly, and also by doing half heavy cream, half milk instead of just milk, because I prefer a creamier limoncello. I reduced the sugar a tad because I needed almost 11 cups and only had 9! But it was perfect! Thank you so much for this recipe – all of my girlfriends love the house limoncello at a local restaurant, so I was able to surprise them all with bottles as gifts!
Maria
That’s wonderful Amanda! Thanks so much for sharing! I love your variation of Limoncello.
Andrea Reis
Just bottled some. It tastes great but it has curdled/separated. I let the syrup cool on the stovetop but maybe not for long enough? It’s in the fridge now. I’ll check it in the morning. I used whole organic milk and less sugar with an Everclear base.
Maria
I’m sorry to hear this. Let me see if I can help. There are only 2 things that come to mind…Was the syrup at room temperature? If not this may be a cause of curdling. The right proportions of sugar and alcohol are required for the mixture to work. Just wondering how much is “less” sugar? will wait for you to respond and take it from there. Thanks for the feedback, appreciate it.
Mary Schramm
I did put mine back in the fridge when I added the syrup and it looks like it may have separated.. not curdled. I am going to us the emulsion blender and see if that works.
Maria
Hi Mary, not really sure why the mixture separated… just wondering what results you got from using the emulsion blender? Thanks in advance.
Rose Wilson
Hi! I just completed my first batch and it was a hit! I had a little trouble with curdling though…I allowed the simple syrup to cool completely. I put both the simple syrup and the alcohol in the fridge after straining for a few hours and I still got a little curdling. I strained most of it out but you can still see it on the glass when you drink it. Any trouble shooting suggestions for next time? It still tastes amazing but isn’t as smooth as I hoped it would be. Thanks for the fantastic recipe!
Maria
My pleasure Rose. I am wondering if the curdling was caused by placing the simple syrup and alcohol in the fridge. I will usually leave it to cool down to room temperature on the counter. Perhaps you can try that if you are planning to make this Creamy Limoncello again. The only other thing that comes to mind is the acidity of the lemons…
Thanks so much for taking the time to share your experience with this recipe 🙂
J
I just made seveal batches and used SO Dairy Free organic French vanilla coconut milk non diary creamer – no curdling – tastes wonderful. I made one with Horizon organize half and half and there was a bit of curdling, very small. Silk Almond Creamer turned out well too! I used honey instead of simple syrup and I put the vanilla bean in with the peels and Grain alcohol. I also put the lemon juice in from the lemons when I let the peels sit for 32 days. It will be interesting to see if I get separation or how it tastes after being in the fridge for ten days. Tatar’s pretty good this morning.
Maria
How wonderful J! Great information for anyone that wants to try with organic coconut milk. Thanks so much for taking the time to comment, appreciate it.
Lillian
Can heavy cream be substituted for the milk?
Maria
That is a great question Lillian. I have checked with a few of my friends who make Limoncello on a monthly basis and none have tried with cream. Perhaps there is someone that will comment on your question.
As I have never tried it and given the fact that the alcohol is a very expensive ingredient, I would say I would need to research this question a little more… I will be sure to respond to you if I ever try it or if I find a reliable resource to share with you. Thanks so much for stopping by 🙂
Bill
I was given a recipe last August in Sorrento for Crema di Limoncello. I was told to use heavy cream and not to cook it. instead add the sugar to the cream and then add the lemon infusion after straining. The couple that gave me this said they allow it to sit for 30 days. I don’t know that it is required but they did say to shake the mixture every day to ensure the sugar dilutes. I bet it could still be cooked at a very low heat and then cooled and mixed. Also, they told me to change out the lemons for a few other fruits like Cantaloupe, Strawberries, and Bananas. They had made all of them and allowed my wife and I to taste them all and then they gave us their recipe. They were so good!
Maria
Thanks so much for sharing Bill. I am sure using cream will provide a delicious and rich tasting Limoncello. I think the mixing is important in order to prevent the sugar from settling to the bottom. I know for a fact that cantaloupe and strawberries taste great (my friend would make these). Have never tasted bananas… I imagine this would be great in desserts!
Great comment! Thanks so much for taking the time to comment.
Kristy Kruper
My husband and I bottled this DELICIOUS version of limoncello last night! We have never had a creamy version before, and this one is outstanding!
Thank you so much for sharing this recipe with us. We can’t wait to give out as Christmas gifts to our neighbours and friends…we made a triple batch and so happy we did!
Buon Natale!
~Kristy
Maria
How wonderful Kristy! I am so thrilled to hear you enjoyed this creamy limoncello. What a wonderful gift to give your neighbours and friends. Thank you so much for taking the time to comment, truly appreciate it during this busy time of the year. Buon Natale ♥
Barbara
Maria
Have you ever used almond milk in this recipe? I’ve made your delicious limoncello a number of times with milk and absolutely love it, as do my family and friends.
Thanks Barbara
Maria
Unfortunately, I have not tried it Barbara. I’m a little apprehensive because if it doesn’t work, it would be a big waste of money. Perhaps someone has tried it and will respond to this great question. Thanks so much for stopping by, appreciate it ♥
Vickie
Hello Maria,
I fell in love with Lemoncello in Rome in 1994 & I brought back both the Creamy & Non-creamy. I always have Lemoncello’s in my fridge.😉 Now that I have your recipe’s I am definately going to make my own! Thank You so much for sharing.
I know you’ve been asked about your beautiful little Lemoncello glasses & wonder if you ever found out the manufacturer or store that carries them? Also, I love your glass bottles with the corks in them & the other decorative one too. Would you please let me know where I can get the bottles too please. I want to make Lemoncello Gifts too!
Thank You and Have a Blessed Life
Ciao!
Vickie
Maria
My pleasure Vicki! Thanks so much for your kind words ♥
Unfortunately, I have yet to come across these limoncello glasses. I will add you to the list and if I ever find them I will inform you 🙂
The glass bottle that is in the background belonged to my parents. The other bottle once held Grappa…