Ingredients for Limoncello Cream Liqueur
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How to Make Limoncello Cream Liqueur
- Zest 10 large lemons, avoiding the bitter white pith. Set aside.
- In a large, airtight container, combine lemon zest with 2 cups (473ml) of high-quality vodka or neutral grain alcohol.
- Let the mixture infuse in a cool, dark place for 1-2 weeks, shaking gently every few days.
- In a medium saucepan, combine 1 cup (200g) granulated sugar and 1 cup (240ml) heavy cream.
- Heat over medium-low heat, stirring constantly, until the sugar dissolves completely (about 5 minutes). Do not boil.
- Remove from heat and let the cream mixture cool completely to room temperature.
- Strain the lemon zest from the alcohol mixture using a fine-mesh sieve or cheesecloth. Gently squeeze to extract all the flavorful oil.
- Add the strained lemon-alcohol mixture to the cooled cream mixture. Stir well to combine.
- Pour the liqueur into two sterilized 750ml bottles.
- Refrigerate for at least 3-5 days to allow the flavors to meld and the liqueur to chill before serving.
- For longer storage, transfer to the freezer. Allow to thaw for a few hours before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
2404g
Fat
347g
Carbs
240g
