Concetta's Limoncello & Crema di Limoncello

By á-5765

A tart/sweet lemony treat on a hot summer day or a soothing digestif after a multi-course Italian meal.

Ingredients

• Limoncello
• 8-10 lemons, well scrubbed
• 2 cups Everclear grain alcohol
• 2 cups sugar
• 4 cups water
• Crema di Limoncello
• 8-10 lemons
• 2 cups Everclear grain alcohol
• 4 cups whole milk
• 2 cups sugar
• 2 caps vanilla

Details

Servings 2

Preparation

Step 1

Limoncello

Wash the lemons in hot water. Pat dry.
Carefully zest lemons with a zester or
vegetable peeler so there is no white pith.
Heat alcohol and lemon zest together to a boil and remove from heat.
Pour in a glass or ceramic container.
Store in a cool, dark place for two days.
Can store in the freezer. Will not freeze

Crema di Limoncello

Wash the lemons with hot water, Pat dry,
Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel.
Heat alcohol and lemon zest to a boil and remove from heat.
Pour into a glass or ceramic container. Store in a cool, dark place for two days.

Heat sugar and water until sugar is dissolved and mixture comes to a boil. Cool.

Combine the lemon/alcohol mixture and sugar/water.
Strain through a fine mesh strainer.
Pour into bottles, leaving some room at the top for expansion, and store in freezer until serving.

Bring milk and sugar to a boil. Turn down heat and simmer 15 minutes. Pour into a covered ceramic container and allow to sit overnight.

Combine the two mixtures, add the vanilla, and carefully strain.
Pour into bottles, allowing room at the top for expansion.
Store in freezer.