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–+ servings
glass of crema di limoncello

24 Hour Creamy Limoncello Recipe (Crema di Limoncello) - Best Homemade Limoncello

Course Alcoholic
Cuisine Italian
Prep Time 15 minutes
Cook Time 20 minutes
Rest Time 1 day
Total Time 1 day 35 minutes
Servings 3 bottles
Calories 3028
Author Christina Conte
A super easy to make limoncello (creamy or plain) which is ready in 24 hours! It's an authentic Italian recipe from my Zia Francesca.

Ingredients

  • 7 Meyer lemons medium to large, organic (you can use other lemons, but the limoncello won't be nearly as good)
  • 1 liter distilled potable alcohol 49.5% / 99 proof
  • 3 lbs sugar
  • 68 oz whole milk organic
US Customary - Metric

Instructions

  • Peel the lemons very carefully, trying not to get any of the white pith. You just want the yellow part.
  • Place all the peel in a bowl and pour the alcohol over them to soak for 24 hours. Make sure they are mostly all covered.
  • The next day, boil the milk and sugar for 20 minutes, remove from heat. Cool and then chill.
  • Remove the lemon peel from the alcohol.
  • Next, pour the alcohol into the chilled, sweetened milk.
  • Pour through a cheesecloth in a strainer and bottle. Place in the freezer and keep frozen.

Notes

  • Use milk and/or cream for crema di limoncello, and water for a plain version.
  • One bottle contains 17 shots, and this recipe makes 3 bottles.

Nutrition

Serving: 1bottle | Calories: 3028kcal | Carbohydrates: 519g | Protein: 25g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 77mg | Sodium: 260mg | Potassium: 1527mg | Fiber: 11g | Sugar: 494g | Vitamin A: 1128IU | Vitamin C: 210mg | Calcium: 898mg | Iron: 3mg
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