House Made Crema Di Limoncello Recipe
Limoncello, Crema, Vanilla Bean, Cinnamon
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Ingredients
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Limoncello Base
Crema Mixture
Method
Limoncello Base Preparation
- 1
Infuse the Alcohol
In a large glass jar, combine the lemon zest and grain alcohol. Seal the jar tightly and let it sit in a cool, dark place for at least 7 days, shaking the jar gently every couple of days to mix the ingredients.
- 2
Make Simple Syrup
In a saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar is completely dissolved. Allow to cool to room temperature.
- 3
Combine Mixtures
After 7 days, strain the lemon zest from the alcohol using a fine mesh strainer or cheesecloth. In a large bowl, mix the infused alcohol with the cooled simple syrup. Stir well to combine.
Crema Mixture Preparation
- 4
Prepare the Vanilla Bean
Slice the vanilla bean lengthwise and scrape out the seeds using the back of a knife.
- 5
Combine Ingredients
In a medium saucepan, combine the heavy cream, scraped vanilla seeds, and ground cinnamon. Heat over low heat, stirring gently until it is just warm (do not boil).
- 6
Mix with Limoncello Base
Remove the saucepan from heat and let it cool slightly. Once cooled, mix the cream mixture into the limoncello base until well combined.
- 7
Bottle and Chill
Pour the crema di limoncello into clean bottles and seal tightly. Refrigerate for at least 24 hours before serving to allow flavors to meld.
