{"id":16029,"date":"2025-09-16T16:49:16","date_gmt":"2025-09-16T16:49:16","guid":{"rendered":"https:\/\/recipes-u.arbweb.info\/?p=16029"},"modified":"2025-09-16T16:49:16","modified_gmt":"2025-09-16T16:49:16","slug":"creamy-limoncello-ingredients-for-the-lemon-macerate-8-10-large-organic-lemons-peeled-white-part-removed-500-ml-95-alcohol-or-pure-vodka-if-you-want-a-milder-liqueur-for-the-creamy-base","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/creamy-limoncello-ingredients-for-the-lemon-macerate-8-10-large-organic-lemons-peeled-white-part-removed-500-ml-95-alcohol-or-pure-vodka-if-you-want-a-milder-liqueur-for-the-creamy-base\/","title":{"rendered":"Creamy Limoncello Ingredients: For the lemon macerate: 8\u201310 large organic lemons (peeled, white part removed) 500 ml 95% alcohol (or pure vodka if you want a milder liqueur) For the creamy base:"},"content":{"rendered":"

\ud83d\udcdd\u00a0Ingredients:<\/strong>
\nFor the lemon macerate:<\/strong>
\n8\u201310 large organic lemons (peeled, white part removed)\u00a0\ud83c\udf4b<\/strong>
\n500 ml 95% alcohol (or pure vodka, if you want a milder liqueur)<\/strong>
\nFor the creamy base:<\/strong>
\n1 liter whole milk\u00a0\ud83e\udd5b<\/strong>
\n500 ml 30\u201336% cream<\/strong>
\n700 g sugar<\/strong>
\n1 vanilla bean or 1 teaspoon vanilla extract\u00a0\ud83c\udf3c<\/strong>
\n\ud83d\udc69\u200d\ud83c\udf73\u00a0Preparation:<\/strong>
\n1\ufe0f\u20e3\u00a0Preparing the macerate:<\/strong>
\nThinly peel the lemons with a paring knife \u2013 only the yellow part of the peel (the white part adds bitterness). Place the peels in a large jar and pour the alcohol over them. Close the jar and let stand in a dark, cool place for 7 days. Shake gently daily.<\/strong><\/p>\n

2\ufe0f\u20e3\u00a0Prepare the cream base:<\/strong>
\nAfter a week, heat the milk, cream, sugar and vanilla in a large saucepan \u2013 do not boil, but heat until the sugar is completely dissolved. Let cool completely.<\/strong><\/p>\n

continued on next page<\/strong><\/p>\n

3\ufe0f\u20e3\u00a0Combine ingredients:<\/strong>
\nStrain the lemon zest mixture through cheesecloth or a fine sieve. Slowly pour it into the cold milk and vanilla mixture, stirring carefully. Do not stir the warm ingredients \u2013 it may curdle!<\/strong><\/p>\n

4\ufe0f\u20e3\u00a0Pour and let cool:<\/strong>
\nPour the liqueur into clean, sterilized bottles. Store in the refrigerator for at least 7 days to allow the flavors to blend. Shake well before serving.<\/strong><\/p>\n

\ud83d\udd52\u00a0Preparation time:<\/strong>
\nPreparation: 30 minutes<\/strong>
\nMaceration: 7 days<\/strong>
\nMaturation: 7 days<\/strong>
\nTotal time: about 14 days<\/strong>
\n\ud83c\udf7d\u00a0Servings:<\/strong>
\nabout 2 liters of liqueur<\/strong><\/p>\n

\ud83d\udd25\u00a0Calories:<\/strong>
\nabout 120 kcal \/ 40 ml<\/strong><\/p>\n

\ud83c\udf6f\u00a0Why will you love this recipe?<\/strong>
\nFiner than classic limoncello \u2013 velvety and less alcoholic<\/strong>
\nIntense lemon scent and creamy texture<\/strong>
\nPerfect after dinner, with desserts or as a gift<\/strong>
\nNatural ingredients and no preservatives<\/strong>
\nLooks beautiful in bottles \u2013 perfect for home parties<\/strong>
\nWould you like a lactose-free version or one with coconut liqueur? Let me know \u2013 I\u2019ll create it just for you!<\/strong><\/p>\n\n

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