Home Cooking

my Crema di Limoncello Recipe


Home Cooking

my Crema di Limoncello Recipe

Dio di Romanese | Jan 2, 2007 07:20 PM

here's my recipe that everyone supposedly loves, made a ton for the holidays and if anyone tries it please leave feedback good or bad will be much apprieciated.

12 big lemons zested(I use a peeler not an actually zester for this recipe because its alot easier to strain with the big pieces)
2 big containers of Heavy or Light Cream I think its 16oz each(I prefer heavy cream)
1 Bay Leaf
2 Mexican Vanilla beans
1/2 cup granulated sugar
1 1/2 or 2 cups of Vodka, Triple Sec, or Grand Marnier(whatever floats your boat)
2 cinnamon sticks(1 crushed into pieces the other whole)
2 small cloves
make sure you have 3 empty bottles

Ok so first take the zest of 8 of the lemons put into a bowl or containter and add the alcohol. Let rest for 2-3 hours or longer in the frigde or you can leave out doesnt really matter

Now in a stock pan add the cream, Vanilla Beans split and scrapped make sure you add the actual bean too, cinnamon sticks, cloves, Bay Leaf, Sugar, and the remaining lemon zest. Cook on medium heat until you get bubbles around the edges them immediatley turn to low and cook and stir for 25 minutes. You dont want boiled cream believe me.

Now either fill your sink with ice(if your fridge isnt big enough) or put the pan with liquid inside into your fridge. Cool for a good 3 hours. When it is cold add 2 of the lemons halved add more if you want we use alot of lemons at my house so its not wasting here but I suppose you could add them all of you wanted. And add the alcohol.

This is important do not add the Alcohol or the Whole lemons while the batch is hot or even luke warm. The alchol will cook out and lemons will make the batch bitter so make sure its cold.

Now let rest for another 2 hours, strain and add to empty clean bottles and enjoy.

I hope you guys like this make sure you let me know:)

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