The best homemade Limoncello and Limoncello Cream Recipe

Making limoncello is truly one of the simplest and most rewarding kitchen adventures! It’s like bottling a little bit of sunshine, and the best part – you don’t need fancy equipment or rare ingredients. Just lemons, alcohol, sugar, and patience!

Homemade Limoncello Recipe

Ingredients:

• 10 organic lemons (the best, freshest ones you can find)
• 1 liter of pure grain alcohol (95% or 190 proof, or you can use a high-quality vodka if you prefer)
• 700 ml (3 cups) water
• 500 g (2 ½ cups) granulated sugar

Instructions:

1. Prepare the Lemons:
   Wash the lemons thoroughly to remove any wax or impurities. Use a vegetable peeler or sharp knife to carefully peel the lemons, avoiding the white pith as much as possible—it will make the limoncello bitter. Only the bright yellow zest is what we want!
2. Infuse the Alcohol:
   Place the lemon peels into a large glass jar with a lid. Pour the alcohol over the peels, making sure they are fully submerged. Seal the jar and store it in a cool, dark place for 7 to 10 days. Give the jar a gentle shake every day to help release the oils from the zest. After 7 days, the alcohol will take on a bright yellow color and smell like pure sunshine.
3. Make the Simple Syrup:
   After the alcohol has infused, prepare the simple syrup. In a medium saucepan, combine the water and sugar. Heat over medium heat, stirring until the sugar dissolves completely. Remove from the heat and let it cool to room temperature.
4. Combine the Limoncello:
   Once the simple syrup is cool, strain the lemon peels from the alcohol and discard the peels. Mix the infused alcohol with the simple syrup, stirring well.
5. Store and Age:
   Pour the limoncello into glass bottles and seal them. For the best flavor, let the limoncello rest for at least 2 weeks before enjoying it. The longer it ages, the smoother it becomes.

Pro Tips for Homemade Limoncello:

• Use organic lemons to avoid any chemicals or pesticides.
• Adjust the sweetness of your limoncello by adding more or less sugar to taste. Some people like it sweeter; others prefer a sharper bite.
• If you’re using vodka instead of grain alcohol, the steeping time might be a bit longer—up to 2 weeks—because it’s less potent.

Keep the bottles in your fridge or freezer because warm limoncello is just a sin… Enjoy straight up or on the rocks!

Now, once your limoncello has aged, you can proceed with making the Limoncello Cream.

Crema di Limoncello Recipe

Ingredients:

• 1-liter Homemade Limoncello
• 2-liters whole milk
• 500 ml (2 cups) heavy cream
• 800 g (4 cups) granulated sugar
• Zest of 3 organic lemons
• 1 vanilla bean (split and scraped, or 1 teaspoon of vanilla extract)

Instructions:

1. Prepare the Lemon Zest:
   First, take the zest of the lemons. Be careful, we only want the yellow part, none of the bitter white pith! Set aside.
2. Infuse the Limoncello:
   In a large jar, combine the Limoncello and the lemon zest. Let it sit for 24 hours, shaking the jar gently every so often to release the oils from the zest. (If your homemade version came out really lemony you can skip this step)
3. Make the Cream Base:
   The next day, in a heavy-bottomed saucepan, combine the whole milk, heavy cream, sugar, and the vanilla bean (or extract). Heat gently over medium-low heat, stirring constantly to dissolve the sugar. Do not let it come to a boil! And continuously skim off the milk skin from the pot and cast that aside. We want everything to stay smooth and silky.
4. Combine and Chill:
   Once the sugar is completely dissolved, remove the mixture from the heat and let it cool to room temperature. Strain the Limoncello mixture to remove the zest, then combine the infused Limoncello with the cream base. Mix well but don’t overmix it and activate the whole “whipping cream” process.
5. Store in the Freezer:
   Pour the Limoncello Cream into glass bottles and refrigerate for at least overnight. The flavors need to come together, and the cream should thicken slightly.
6. Serve Cold:
   To serve, pour into chilled glasses and enjoy! It’s perfect after a meal, with dessert, or just sipped slowly while you watch the sunset.

CK’s Tips:

• Always use the freshest, organic lemons. The flavor of the zest is where all the magic happens.
• Keep the cream in the freezer; it will last up to a year in the freezer, but I doubt it will stick around that long!
• For a little twist, you can add a tiny pinch of sea salt to the cream mixture to balance the sweetness.

Enjoy the process, and soon you’ll have a bottle of your very own Sicilian sunshine! Salute!

Cheers! ~CK