Crema di Limoncello – A Labor of Love!
During a winter visit with friends in Florida, my wife Ann and I had the pleasure of meeting a wonderful woman from Canada. A true social butterfly with a generous heart, she gifted us a bottle of her homemade Crema di Limoncello. To my surprise, Ann who usually sticks to a single Malibu and Cranberry when we go out absolutely loved this delightful liqueur. Her immediate thought? “This would be perfect over ice cream!” And indeed, it was!
Crema di Limoncello is, without a doubt, a true labor of love. It requires time and patience, but as with all great things, the reward is well worth the wait. Below is my own recipe, closely resembling those you may find online but with a personal touch.
Ingredients:
- 10 large organic lemons (thick-skinned varieties like Meyer or Eureka)
- 750ml (1 bottle) Everclear (grain alcohol)
- 2 quarts half-and-half
- 4 cups granulated sugar
- 4 cups water
- 1 vanilla bean (or 1 tsp pure vanilla extract or more if desired)
Instructions:
Step 1: Lemon Infusion
- Wash & Peel – Thoroughly scrub the lemons to remove any wax or residue. Use a vegetable peeler to carefully remove just the yellow zest, avoiding the bitter white pith.
- Infuse – Place the lemon peels in a large glass jar and pour in the Everclear.
- Steep – Seal the jar and let it sit in a cool, dark place for 10-14 days (no more than a month). Gently shake the jar (or container) daily to help the infusion process.
Step 2: Prepare the Cream Base
- Make a Simple Syrup – In a heavy pot over low heat, dissolve the sugar in the water. Allow the mixture to reduce by half.
- Heat the Half-and-Half – In another heavy pot over low heat, combine the half-and-half, simple syrup, and vanilla bean (split in half). Stir constantly until the mixture is warm but do not boil.
- Cool Completely – Remove from heat and allow the mixture to cool to room temperature. If using a vanilla bean, remove it once cooled.
- Add Vanilla Extract (if applicable) – If using vanilla extract instead of a vanilla bean, stir it in once the mixture has cooled. For a sweeter, more dessert-like flavor, add a bit more vanilla to taste.
Step 3: Strain & Bottle
- Strain the Alcohol – Use a fine-mesh sieve or cheesecloth to strain out the lemon peels, discarding them.
- Combine – Slowly mix the lemon-infused Everclear into the cooled cream mixture, stirring continuously.
- Stain the Mixture Again – Use a fine-mesh sieve or cheesecloth one last time for perfection.
- Bottle with Care – Pour the liqueur into sterilized glass bottles using a funnel. Be cautious when sterilizing bottles to prevent burns.
- Age & Chill – Refrigerate for at least 7 days before enjoying. The longer it ages, the smoother the flavor will become.
Storage & Serving Tips:
- Refrigerate and consume within 3 months for the best taste.
- Freeze for up to 6 months (it won’t freeze solid due to the alcohol content).
- Shake well before serving, as natural separation will occur.
- Serve ice cold in small glasses for a creamy, velvety treat.
- Pro Tip or Should I say “Ann’s Tip”: Crema di Limoncello from the freezer makes an exceptional ice cream topping!
This Everclear-based version with half-and-half delivers a rich mouthfeel with a smooth yet potent kick, making it a perfect after-dinner indulgence. If you need bottles and lids, I highly recommend Waterloo Container. You can check them out at www.waterloocontainer.com. Enjoy!
Tom Poljak - Publisher of Golfer's Lifestyle Magazine. Former host of the "Tom & Tom" Golf Show on ESPN Radio and current owner/producer of the Tom & Tom Golf Podcast. Owner of the largest fundraising company in the Tri-State. Graduate of the Culinary Institute of America and Florida International University.
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