This Creamy Limoncello Liqueur—or Crema di Limone—is a silky and refreshing dessert drink deeply rooted in Italian culinary heritage.
Made with fragrant lemon peel, grain alcohol, fresh whole milk, and sugar, this liqueur transforms into a luxurious after-dinner treat served straight from the freezer.
Perfect for the holidays, family gatherings, or as a homemade gift, it’s an easy yet impressive recipe that brings a taste of the Amalfi Coast right into your kitchen.
DOWNLOAD PDF WITH RECIPE OF CREAMY LIMONCELLO LIQUEUR HERE:
Servings / Yield
Makes about 3 quarts (roughly 48 servings of 2 oz each)
Total Time
Prep: 20 minutes
Infusion: 7 days
Cooling & Combining: 2 hours
Resting in Freezer: 7 days
Total: Approx. 14 days
Ingredients
For the Lemon Infusion
Peel of 8 untreated lemons (yellow zest only, no white pith)
750 ml grain alcohol (Everclear 151 Proof or similar)
For the Cream Base
6 cups whole milk
4 cups granulated sugar
Instructions
1. Prepare the Lemon Peel — 10 minutes
Using a vegetable peeler, remove only the yellow zest of the lemons. Be sure no white pith remains — it can turn the liqueur bitter.
2. Infuse the Alcohol — 7 days
Place the lemon peel in a large (3-quart) glass jar. Add the alcohol, seal tightly, and store in a cool, dark place for 7 days.
3. Make the Milk Syrup — 20 minutes + cooling time
In a saucepan, heat the milk and sugar over low heat until the sugar fully dissolves (about 15–20 minutes).
Remove from heat and allow the mixture to cool completely to room temperature.
Important: The sugar–milk mixture must be fully cooled before combining to avoid curdling.
Cooling time: 1–2 hours
4. Combine — 5 minutes
Strain lemon peels from the alcohol.
Pour the cooled milk syrup into the infused alcohol and mix thoroughly.
5. Filter & Bottle — 15 minutes
Pour the mixture through a fine sieve lined with cheesecloth.
Transfer to sterilized glass bottles and seal tightly.
6. Rest in Freezer — 7 days
Place the bottles in the freezer for one week to allow the flavors to mellow and the texture to become velvety.
To Serve
Serve ice cold, straight from the freezer. Shake gently before pouring.
Tips & Tricks
Organic lemons provide the best aroma and flavor.
Double-filtering results in an even silkier texture.
Replace 1 cup of milk with heavy cream for a richer consistency.
Store the liqueur in the freezer for perfect thickness.
Variation: Classic Lemon Liqueur (No Dairy)
Replace the milk with 6 cups water.
Boil water with sugar, cool completely, then mix with the infused alcohol.
Store refrigerated or in the freezer.
Nutritional Facts (per 1 oz serving)
| Nutrient | Amount |
|---|---|
| Calories | 98 kcal |
| Carbohydrates | 12 g |
| Total Fat | 1.5 g |
| Saturated Fat | 1 g |
| Protein | 0.6 g |
| Sugars | 12 g |
| Alcohol | ~12% ABV (approx.) |
CREAMY LIMONCELLO LIQUEUR
Notes
Ingredients
For the Lemon Infusion
- Peel of 8 untreated lemons (yellow zest only, no white pith)
- 750 ml grain alcohol (Everclear 151 Proof or similar)
For the Cream Base
- 6 cups whole milk
- 4 cups granulated sugar
Instructions
1. Prepare the Lemon Peel — 10 minutes
Using a vegetable peeler, remove only the yellow zest of the lemons. Be sure no white pith remains — it can turn the liqueur bitter.2. Infuse the Alcohol — 7 days
Place the lemon peel in a large (3-quart) glass jar. Add the alcohol, seal tightly, and store in a cool, dark place for 7 days.3. Make the Milk Syrup — 20 minutes + cooling time
In a saucepan, heat the milk and sugar over low heat until the sugar fully dissolves (about 15–20 minutes).Remove from heat and allow the mixture to cool completely to room temperature.
Important: The sugar–milk mixture must be fully cooled before combining to avoid curdling. Cooling time: 1–2 hours
4. Combine — 5 minutes
Strain lemon peels from the alcohol.Pour the cooled milk syrup into the infused alcohol and mix thoroughly.
5. Filter & Bottle — 15 minutes
Pour the mixture through a fine sieve lined with cheesecloth.Transfer to sterilized glass bottles and seal tightly.
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