How to make creamy limoncello

12 Aug

I once had limoncello, and to  me it tasted like what I thought the lemon Pledge would taste like should I ever be inclined to ingest it. Needless to say I didn’t want to drink it often, if ever. No matter how ice-cold straight from the freezer it was, I still couldn’t get past taking a few tiny sips.

So I decided to go out on a limb and make some creamy limoncello. Why not? I mean, I liked creamsicles, so wouldn’t creamy limoncello be good? Why yes it was, to be exact. It’s nice and smooth and doesn’t have any of that Pledge like taste. It’s great all by itself in a small glass to sip after dinner or with dessert. It’s fabulous mixed in with a lemon/lime soda as an evening cocktail.  And another bonus – it’s WAY FASTER to make than making plain old limoncello. Soaking time is only 1 week. Sweet!  The only drawback I can see is that you must keep it in the freezer since there is milk in it. And really, this is only a drawback if you have a super small freezer.

I deviated from the recipe in only one way – I used fat-free skim milk (Dean’s Skim Choice to be exact, which looks and tastes like 2%) I did this because this is the milk we drink and always have on hand. The original recipe called for whole milk. I don’t really see that it matters. Use whatever type of milk you like, but do not use heavy cream.

If you cannot get your hands on some Everclear, fear not. Just use the highest proof vodka you can find. It doesn’t have to be the super best quality, just high-proof.

Creamy Limoncello

1 liter (4.25 cups/33.8 oz) Everclear or highest proof vodka you can find (100 proof)
8 lemon peels
2 orange peels
2 liters (8 3/4 cups/67.6 oz) milk of choice
5 lbs sugar – 10 cups
1 shot glass whiskey
1 teaspoon pure vanilla extract

In a large bowl or crock place lemon and orange peels. Pour Everclear/vodka over the peels. Soak for one week, stirring daily.

After one week, strain lemon and orange alcohol; discard peels. Pour alcohol in a heavy bottomed large saucepan and add milk, sugar, whiskey, and vanilla. Bring to a boil, then reduce until just bubbling, for 5 minutes. Stir continuously so it does not boil over. (You are cooking to dissolve the sugar. You will lose some of the alcohol content but it’s not a big deal since you are using such a high-proof.)

Remove pan from  heat and let cool completely. A thin film will form on the top of the limoncello. Using a large spoon, skim it and discard.

Pour limoncello through a fine mesh sieve into a pitcher.

Pour into bottles or freezer safe mason jars and freeze. Keep in freezer at all times. Shake before using.

Creamy Limoncello mixed with lemon lime soda - summertime in a glass!


One Response to “How to make creamy limoncello”


  1. The DIY Life: Mason Jar Storage and Organization « seasonedwithsarcasm - August 29, 2012

    […] day. Our freezer contains (freezer safe)  jars full of yumminess like pesto , squash spread, and creamy limoncello/tangicello. I have a light fixture by the sink that has old mason jars with stars on them as the […]

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