Creamy Limoncello Recipe: How to Make Creamy Limoncello
Written by MasterClass
Last updated: Nov 30, 2024 • 2 min read
One sip of this subtly tangy, creamy limoncello—a velvety, cream-infused alternative to regular limoncello—will instantly transport you to Italy.
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What Is Creamy Limoncello?
Creamy limoncello is a version of the classic fruity liqueur made with the addition of milk and cream. Limoncello, sometimes spelled lemoncello, is an Italian liqueur made from a blend of vodka (or similar grain alcohol) and lemon zest–infused sugar syrup. The result is a lemony, tangy-sweet beverage with a kick, thanks to an alcohol content hovering around thirty percent.
Enjoy crema di limoncello liqueur as the base of a refreshing limoncello spritz, sip it from a shot glass, or drizzle it over ice cream or baked goods.
3 Tips for Making Creamy Limoncello
Whether it’s your first time crafting the drink or you’re a bartending veteran, follow these easy tips for making the best limoncello possible:
- 1. Pick the right lemons. For the best result, use fresh, ripe, organic lemons in your homemade limoncello. Italians typically make limoncello with Sorrento lemons or the Sfusato Amalfitano, also known as the Amalfi lemon. (The Amalfi varietal has an aromatic and oily peel—all the better for infusing the alcohol.) Eureka lemons are the grocery store standard: They have thick rinds and pleasantly tart acidity and are a good alternative if you don’t have access to Amalfi Coast lemons.) Meyer lemons, which have a sweeter, more floral lemon flavor, add new dimensions of flavor to the spirit.
- 2. Clean the lemons well. Before steeping your lemon peels, thoroughly scrub them clean to remove any lingering dirt, bacteria, or chemicals.
- 3. Adjust the steeping time. The total steeping time for your lemon liqueur can fluctuate depending on your preferences. For a bolder limoncello, opt for a longer steeping time (up to 1 month). Reduce the steeping time to 1–2 weeks for a lighter, less potent limoncello.
Creamy Limoncello Recipe
makes
2 litersprep time
15 mintotal time
25 mincook time
10 minIngredients
Note: The total time does not include up to 1 month of inactive time.
- 1
Use a vegetable peeler or paring knife to remove the peels from the lemons, stopping before hitting the bitter white pith. Slice the lemon peels into thin strips.
- 2
Place the peels in a large, clean glass jar (or divide them equally between smaller glass jars) and cover them with vodka. Seal and store the jar in a cool place for up to 1 month.
- 3
At the end of 1 month, strain the infused vodka through a cheesecloth (or a fine-mesh strainer lined with a few overlapping coffee filters) into a large glass pitcher. Discard the lemon peels.
- 4
In a medium saucepan over medium heat, combine the milk, cream, sugar, and vanilla pod. Bring the mixture to a simmer and stir continuously until the sugar dissolves, about 5 minutes.
- 5
Remove the cream mixture from the heat and let it cool fully to room temperature.
- 6
Strain the cream through the cheesecloth into the same container as the lemon-infused vodka and stir to combine.
- 7
Pour the creamy limoncello into individual glass bottles and seal. Store the creamy limoncello in the refrigerator or freezer for up to 1 month.
Learn more about mixology from award-winning bartenders Lynnette Marrero and Ryan Chetiyawardana. Refine your palate, explore the world of spirits, and shake up the perfect cocktail for your next gathering with the MasterClass Annual Membership.