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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 Cinnamon.com
  • 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).