Lemon Cream Liqueur

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	5 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Put the peel of the lemons (very thin with a little white) in a large glass, pour the vodka on top and cover.
Now remove the white skin and seeds from the lemons and quarter them. Pour into a large container and sprinkle the sugar over it. Close well. Turn around every 6 hours.
After 2 days, first remove the peel from the vodka, then squeeze out the lemons with a spoon, add the juice and sugar to the alcohol.
Let it ripen for another 2 - 4 days, shaking it from time to time so that the sugar dissolves.
Now the cream is added and everything is mixed up with a magic wand (hand blender) for a few minutes.
The cream and liqueur separate a little after a while, but shaking this can be a quick fix.
If you want to prepare more immediately, you can only add the cream when the liqueur is ready to be drunk. The approach is long lasting.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.