Home-made Crema di Limoncello

• Produce

  • 8 Lemons

• Baking & Spices

  • 1 kg 5 cups sugar
  • 1 Vanilla pod

• Other

  • Ingredents
  • ½ lt – 2 cups milk

Found on manusmenu.com

Description

Ingredients

• Ingredents
• 8 lemons, home grown or untreated
• ½ lt – 2 cups alcohol 95% or 151 proof grain alcohol (or 650 ml –  2 ¾ cups Vodka)
• ½ lt – 2 cups fresh cream
• ½ lt – 2 cups milk
• 1 kg – 5 cups sugar
• 1 vanilla pod

Directions

• Peel the lemons, removing as much of the white part from the peel as possible otherwise this will make your Crema di Limoncello bitter.
• Put the lemon peels in a jar with all the alcohol.  Close it with a tight lid and keep it in a cool, dark place for 30 days.
• When the 30 days have passed, put the sugar in a pot with the milk, cream and scraped vanilla pod and heat it on the fire until the sugar has dissolved. Set aside until completely cold.
• Add this mixture to the lemon peel and alcohol mixture (which will be yellow by now) and mix well.
• Filter it and bottle it.
• Keep it in the fridge for 10 to 15 days before serving.
• Serve chilled, after meals (I usually keep it for 15 – 20 minutes in the freezer just before serving).