Home > food, Uncategorized > Cremoncello, Lemoncello, Limoncello

Cremoncello, Lemoncello, Limoncello

March 3rd, 2016

CREMONCELLO RECIPE

2 cups grain alcohol, such as Everclear

3 unblemished lemons’ zest

1 quart plus ¼ cup 2% milk
(for limocello, use water in place of milk;

3 ½ cups sugar

Wash lemons thoroughly. Thinly peel, making sure to get only the yellow and none of the white

In large glass container, marinate the lemon peel in alcohol for 48 hours. Strain liquid and discard peel.

In medium sauce pan, boil milk (or water) and add sugar, stirring until dissolved (basically, you’re making a simple syrup). Cool. Add lemon-infused alcohol.

Allow to age for at least a month; if making cremoncello, refrigerate.

Store in refrigerator and serve chilled.

 

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