Cream Limoncello
12 servings
60 minutes
Creamy limoncello is a refined Italian liqueur that combines vibrant citrus freshness with a delicate creamy texture. Its roots trace back to the traditions of southern Italy, where lemons are valued for their intense aroma and flavor qualities. This liqueur is characterized by its smoothness and depth: the alcoholic infusion of lemon zest harmoniously complements a sweet milk base, creating a rich yet gentle taste. Served chilled, it perfectly complements desserts and celebrations. It is not just a drink but a true gastronomic delight that can transport you to warm Italian evenings. With its creamy texture, it is less sharp than classic limoncello, making it appealing to those who appreciate velvety and sweet liqueurs.
1
Remove the zest from the lemons, chop it, pour in alcohol, seal tightly and leave for at least a day, preferably a week, then strain.
- Lemon: 7 pieces
- Food-grade drinking alcohol: 0.5 l
2
Boil milk with sugar and vanilla sugar for 5 minutes, then cool it down. (You can replace milk with water to make regular limoncello.)
- Milk: 1 l
- Sugar: 350 g
- Vanilla sugar: pinch
3
Pour the mixture of zest and alcohol into the milk.
- Food-grade drinking alcohol: 0.5 l
- Lemon: 7 pieces
4
Leave in the refrigerator for a day. After that, it can be drunk.
5
Pour into bottles and keep in the refrigerator (or freezer), maximum 5 months.
