Limoncello Liquore Creme

Limoncello is one of my favourite liquors, and with a tree abundant with lemons and an offering of grappa, it was the perfect time to make this tantalising drink.

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Servings: 17

Prep Time: 00:10

Cook Time: 00:05

Main Ingredients

250 milliliter pure grain alcohol-see notes

4 lemons

500 milliliter uht milk

300 gram white sugar


1Peel lemons removing the skin only. Do not take white pith as this will make the limoncello bitter.

2Place in a clean sterilised jar, add the alcohol.

3Place in a dark cupboard and leave for 7 days minimum. Give it a swirl every now and again.

4The lemon rind mixture will change colour to a pale yellow. When ready, finish making the limoncello

5Combine sugar and milk in a saucepan, stir over low heat until sugar dissolves.

6Remove from heat and allow to cool completely.

7Using a strainer lined with cheesecloth or a nutbag, pour the lemon mixture into a 1 litre bottle.

8Then pour in the completely cooled milk mixture, still using the strainer.

9Refrigerate. Serve cold.

Additional Notes

You can leave the rind and alcohol mixture for a longer period. I left mine for 2 weeks. I have read that any longer than that gains no additional flavour or advantage. I used UHT full cream milk. I find the the creaminess of the milk overpowers the alcohol making it a little less potent. You could try low fat. In Australia you can purchase Polmos Spirytus for the alcohol base, and in the US I believe Everclear is suitable. I was lucky enough to be given a bottle of grappa. Some say that the grape flavour is not suitable for limoncello however I don’t notice it. If you don’t want to make the cream version, you can substitute the milk for water.

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