Limoncello Cream Liqueur Recipes

LIMONCELLO CREAM LIQUEUR

Steps:

• Zest the lemons and remove the white pithe. Place in a large container with the alcohol. Let sit for 1 to 2 weeks.
• In a large pot, add the sugar and cream. Heat until the sugar has dissolved, about 5 minutes. Let this mixture cool completely. 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.

CREAMY LIMONCELLO

Steps:

• Remove the zest from the lemons with a vegetable peeler (about 5 strips per lemon). The fruit can be put aside for another use. Make sure to scrape off any white pith from the zest.
• Soak zest in vodka for 4 days (room temperature).
• Strain vodka through a fine-meshed sieve, discarding the zest. Transfer vodka to a glass bottle (preferably 2 quart).
• Simmer milk and sugar over medium low heat, uncovered, until reduced to about 4 cups. Should be about 25-30 minutes.
• Skim off any foam.
• Cool sweetened milk completely and then add to vodka.
• Chill at least 2 hours.
• Shake well before serving.

CREAMY LIMONCELLO

Steps:

• Combine lemon zest and vodka in an airtight container. Cover and place in a cool, dark space, shaking the container to redistribute the lemon zest once a day for 5 days.
• Pour milk and sugar into a large pot and bringing to a low boil, stirring often, until the sugar has dissolved. Remove from heat and allow milk mixture to cool to room temperature. Slowly strain vodka mixture into the milk using a sieve. Discard the lemon zest. Pour limoncello into a capped bottle and place in the freezer to chill for 1 hour. Serve cold.