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Limoncello Cream


Limoncello Cream: This is a very nice variation on the standard Limoncello from Sorrento, which I discovered at a dinner in the hinterland of Verona. You'll need:


  • 4 organically grown lemons
  • A quart (1 liter) of grain alcohol
  • A quart (1 liter) of milk
  • A pound (450 g) of sugar
  • A pint (500 ml) water


Using a paring knife, trim the zest from the lemons, leaving the white part behind, and steep the zest in the alcohol for several days, shaking the jar daily. Combine the water, milk, and sugar and bring it to a boil 4-5 times, removing it from the burner each time it boils up. This serves to keep it from curdling subsequently.

Once the milk has boiled up for the last time, remove it from the fire and let it cool a bit. Stir in the alcohol, at which point the mixture should become thick and creamy. Let the mixture cool a little more and bottle it, pouring it through a fine wire mesh strainer into a funnel to filter out lemon zest and any large curds that might have formed. Let it sit for 3-4 days, and it's ready to serve.

A couple of people have asked about how well this keeps, since it has milk. The answer is well; the alcohol content (close to 40%, or 80 proof) is quite high enough to inhibit bacterial activity. I prefer this sort of thing chilled, and would therefore keep it in the refrigerator, or even the freezer.

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