Limoncello is a traditional digestif (served after a meal, as it theoretically aids in digestion), is widespread throughout southern Italy and is the real pride of the region. The classic version of the liquor is made from a tincture of pure alcohol on the zest of lemons, to which thick sugar syrup is then added. The result is a very thick, viscous, aromatic drink of a beautiful yellow-cloudy color.
Thanks to the simple technology and the availability of ingredients, making homemade Limoncello is very simple. We have already told you the recipe for this magnificent liquor in this article, the recipe is detailed, supplemented by a photo. This time we decided to introduce you to creamy Limoncello, one of the modifications of the classic liqueur.
The recipe for the classic creamy Limoncello is one of the most popular modifications of the Italian liqueur.
A type liquor
Kitchen Italian
Prepare 7 days
Cooking 45 minutes
Total 7 days 45 minutes
Portions 3 liter
Ingredients
- 10 pcs. lemons
- 750 ml alcohol (95%)
- 1,9 л whole milk (1-2% fat)
- 1 kg sahara
- ½ pcs. vanilla pod
Instructions
Remove the zest from the lemons, while being careful not to catch the white skin, as it will give bitterness. This is best done with a potato peeler or a fine grater. Put the zest in a liter jar, fill it with alcohol and let it brew in a dark, cool place for a week. After a week, strain the tincture through several layers of gauze, squeezing the zest well.
Heat milk, sugar, seeds and vanilla pod in a large saucepan. Boil the syrup, stirring often, until the sugar is completely dissolved. Remove from heat, let milk cool to room temperature (this may take several hours). Pull out the vanilla pod and strain the syrup through several layers of cheesecloth.
Mix the tincture with milk syrup and mix well. Once again filter the drink through cheesecloth and pour it into bottles. It is best to store the drink in the freezer. You can store it up to 6 months. Be sure to leave a little free space in the bottle so that the container does not break when thawing. It is best to drink creamy Limoncello from small chilled glasses of 30-40 ml, taking the liquor directly from the freezer – this is how the indigenous people of Southern Italy drink it.
Subtleties:
- The original recipe uses the so-called Everclear liqueur as the alcohol base. In fact, this is the purest alcohol 95% (190 proof), made from wheat and subjected to repeated cleaning.
- Instead of a vanilla pod, you can use vanilla extract (2 tsp for this recipe) or vanilla sugar (20-30 g for this recipe). You can make your own vanilla extract (read more in this article).
Recipe in practice: