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cream lemoncello

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anyone got a recipe for this delightfully addictive liqueur?

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  1. Yup...nice to have after a heavy meal, like Thanksgiving, I'd imagine....a staple for me after Italian meals.

    Spinach, play with this recipe to your taste.

    1 liter Vodka (now some recipes call for lemon vodka or cheap vodka...I only use what I'd drink straight, so for me, Grey Goose--use whatever good brand you like. PLEASE DO NOT USE EVERCLEAR...I've seen that in recipes, too)

    6 lemons, washed and dried (my measurement is a lemon the size of a tennis ball, roughly. If they're smaller, and they can run small, use 8).

    3 cups sugar

    1 tsp. lemon extract

    1 quart whole milk

    20 ounces half-and-half

    First, make the lemon liqueur. Zest the lemons and remove the white pithe. Place in a large glass
    container with the vodka and lemon extract (I use a large wine carafe with a secure top). Let sit for 1 to 2 weeks.

    In a large pot, add the sugar and cream and milk. Heat until the sugar dissolves, stirring it, about 5 minutes. Let this mixture cool off. Add the lemon/alcohol mixture into the pot using a strainer to catch the zest. Pour mixture into 2 bottles. Store in refrigerator for 3-5 days before drinking.
    Continue to store in freezer.

    1. I have an amazing recipe for Limoncella, in case you are interested. People beg me for the stuff, I give it as gifts and people even ask me if they can buy it!

      It takes 80 days to make, but not b/c it takes effort. It is so easy, and stays in the pantry. I always keep one bottle tucked away in my freezer for dinner parties and the like.

      Here is the recipe: http://talkoftomatoes.com/2006/08/05/...

      p.s. I usually use Potato Vodka... Good luck and enjoy!