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  • Salvatore Fuda

How to prepare a Good Limoncello Cream

Updated: May 13

We are in the lemon season, we take the opportunity to prepare a limoncello cream to drink with our friends. They will be amazed.


First, get 10 possibly organic lemons, you will get a better result. Wash them thoroughly and peel the lemons, taking care to put only the yellow peel without the white part of the lemon.



Let's get a kilo of sugar, 1 liter of milk and a liter of pure alcohol (minimum 90%). We will use them later.


After having peeled all the lemons ( better to use a potato peeler), put the skins in a container of steel if possible and pour a liter of pure alcohol covering the container and letting it macerate for at least 2 weeks.



After at least 2 weeks we boil a liter of milk. While the milk is heating up a little at a time, we dissolve a kilo of sugar in the milk, making sure to mix well until the milk is boiled. Once boiled, turn it off and let it cool completely. Never put alcohol in hot milk otherwise it evaporates.




When the milk is completely cold, remove the foam that formed during boiling with a spoon and pour the alcohol directly into the milk by removing the lemon peels and stirring thoroughly for a few minutes.




Use a sieve to hold the lemon peels and mix well so as to obtain a homogeneous cream.

Get some bottles and put the bottles in the freezer for at least 24 hours. Your limoncello cream is ready. By drinking it you will have the feeling of being in Italy, perhaps on the famous Amalfi Coast, the home of Limoncello.


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