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Mum's Cream of Limoncello 

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       INGREDIENTS

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  • 4 Lemons ((make sure they are organic, you’re using the peel!)

  • 300 grams of grain alcohol (95% alcohol)

  • 700 grams of Sugar

  • 1 Liter Milk (long-life) non-refrigerator Milk

  • Vanilla aroma The vanilla adds a wonderful smoothness


Step one
Wash the lemons with a vegetable brush and hot water to remove any reside ofpesticides or wax; pat the lemons dry. Using a vegetable peeler, take the lemon rind off of the lemons.

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NOTE: Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your limoncello. Organic  grown lemons without pesticides are preferred.
Place the rind peelings in a large glass that is large enough to hold all the ingredients for 10 days with the alcohol. Close hermitically the glass container.

Step two (after 10 days)
First boil the milk for about 10 minutes and then let it cool down. Then add to the cooled milk the sugar, the vanilla aroma and at last the alcohol filtered with no rinds ( Strain the rind from alcohol using a kitchen strainer to make sure that no rind gets into the limoncello. Discard the lemon rind)

You are now ready to bottle the limoncello, use sterilized bottles only. Store your bottles of Limoncello in the refrigerator or freezer until ready to serve. You can keep the bottle in the refrigerator as the alcohol does not freeze.

 

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