Crema de limonchello

Crema di Limoncello

When Life hands you lemons, I say have a Gin and Tonic.   But when life hands you a lemon tree groaning with lemons, I say get creative with them.  Once again its lemon picking season, and this year my one and only tree has outdone itself.  Two crates of lemons and still lots to come.  I have picked them greener this year, because I have found that if I let my lemons get too big they form a very thick pith, which is not ideal for making Limocello.  Limoncello is made with the outer skin of the lemon.  If you get any pith into the mixture your limoncello will be cloudy, and perfection is what I am after .   Last year I gave you my Limoncello recipe and this year its Crema di Limoncello.

Beautiful images of Lemons with flowers and lemons with food.

lemons-and-flowers – hanging flowers/house of – gerbera and lemon, other images Pinterest no source}

If you would rather buy it, and are interested in making some delicious cocktails and desserts , why not try  Sovrano Limoncello . They have delicious Limoncello and Limoncello Cream, and have some amazing recipes on their website.

And when you still have more lemons left over and dont know what to do with them,  here are 25 Alternative Uses of Lemons.


{easy cookbook recipes-lemonade/ tart/saksfifthavenue-lemon flower cake/ lemon flowers/no source-lemon pudding/lemons by SuperDewa-lemons in bowl/ ceramic cutlery holder}


Crema di Limoncello
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
This makes just over 2.5 litres
Course: Drinks
Servings: 1 .5 litres
Author: Shades of
  • 10 lemons
  • 1 bottle 750ml Vodka
  • 2 litres full cream milk
  • 5 cups of vanilla sugar
  1. To make the vanilla sugar add 1 vanilla pod to 5 cups sugar and leave in a sealed container for 2 weeks .
  2. Make sure that the lemons are scrubbed to remove any waxy residue from pesticides. If you are able to get organic ones , this would be the best option.

  3. Zest your lemons, making sure to use only the yellow outer skin. If you go too deep and take the pith it will cloud your limoncello and it will be bitter.

  4. Pour the bottle of vodka into a airtight container and add the zest. Seal the jar and place in a dark cupboard

  5. Allow this to sit for a minimum of 10 days. I like to leave mine for at least one month,but preferably three. During this time all the essential oils from the lemon are released.

  6. In a sauce pan, add the milk, vanilla sugar (including the vanilla pod) and warm until the sugar is dissolved. Do not boil. Allow to cool until it has reached room temperature. Remove the vanilla pod and strain through a piece of cheesecloth.
  7. Add the milk mixture to your limoncello .
  8. This should be kept in the freezer for best tasting results. It will keep for 6 months (but I am sure you will have finished it long before then).


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1 Comment

  • Reply Erma January 31, 2020 at 7:12 PM

    Keep this going please, great job!

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