Crema Di Limoncello
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
- 7 lemon (s), (untreated)
- 1 liter alcohol 95%
- 1 kg sugar, (finer)
- 2 sachets vanilla sugar
- 500 ml cream, (up to 1 liter . take cream to the boil !!)
- 1 liter water
Print Recipe
Pin Recipe Instructions
- So I have to send one thing in advance, in Italy, especially in Sardinia, there are countless limoncello recipes. Every self-respecting housewife has her own recipe.
- Wash the lemons thoroughly and peel them so finely that nothing is white on the underside of the peel, otherwise the taste will be bitter. I take the usual potato peeler and then quickly scrape off the whites that are still on the peel with a normal bread knife. Put the bowls in a canning jar or a jar that can be hermetically sealed, then add 1 liter of alcohol. The best thing to do is to have it brought from Italy, it costs around 10 euros a bottle. Let the mixture stand for 7 days. On the 7th day, take a sieve, put a thin cheesecloth inside and pour the mixture into a saucepan (or other container). I usually do it this way: for lemon season, I use the peel to prepare the alcohol and then pour it into a sealable bottle. I normally dispose of the bowls in the garbage can.
- Now for the actual Limoncello - Crema:
- Boil 1 liter of water with the sugar. Let cool down. Now you add the lemon alcohol and refine it with the cream depending on your taste. If you like it, you can also use the vanillin sugar. Distribute on the empty bottles and put them in the freezer. Due to the high alcohol content, it does not freeze through. As soon as you take it out of the freezer you can enjoy the crema by shaking it briefly.
- For me, every limoncello is different because I always vary with the cream. What I do, here in Italy there are countless types of cream, whipped cream, for cooking, etc. I use the thick cream for cooking and sometimes the normal cream. This makes the whole thing thicker and dirty.
- My limoncello tastes really great and as a secret recipe with the homemade café liqueur First pour in the liqueur and then the crema.
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