Crema di Limoncello Recipe – Uniquely Original

Crema di Limoncello recipe is a tasty variation to the classic limoncello liqueur. It is one of the most incredible delicacies that can be produced out of the lemon.

This drink is one of the liqueurs preferred by all the people who love liqueur creams- dense, full-bodied and aromatic. It is a perfect cross between dessert and liqueur. It is a very common liqueur in the Sorrento peninsula, where there are fragrant and aromatic lemons that make this liquor really special.

Crema di limoncello is usually served iced after a fine meal which guests will definitely appreciate. Moreover, it can be enjoyed as a simple digestive liqueur or as a dessert or as a refreshment any time of the day.

Furthermore, it is also a perfect ingredient to bathe sweets and sponge cakes for a sweeter flavor.

Crema di Limoncello Recipe Uniquely Original Content Image

How to Make Crema di Limoncello

Crema di limoncello is one of those classic liqueurs that can be prepared at home. It is not difficult, however, it is a fairly long process which is worth the effort. In order to produce excellent quality, crema di limoncello must use ingredients that are of good quality.

The recipe provides only the use of milk (whole and fresh), without cream, then less fat, but I assure you that it is creamy and delicious. After tasting it, you will see that every moment of the day will seem like the right one to taste some. It is a perfect cream and not too alcoholic.

Crema di Limoncello

Crema di Limoncello is is a thick and creamy liqueur made from lemons perfect refreshment during summer and ideal ingredient for sweet preparations.

Recipe Type Drinks
Course Italian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 Liters
Calories 320 kcal
Author Ventura Limoncello


  • 500 ml 95° alcohol
  • 7 lemons untreated
  • 1 kg sugar granulated
  • 600 ml cream fresh liquid
  • 400 ml milk whole
  • 3 bags vanillin


  1. First of all, carefully wash the biological lemons (not chemically treated) using a brush to remove the impurities.

  2. Remove the peel from the lemons with a vegetable peel, taking care not to remove also the white part (albedo).

  3. Pour 95 ° pure alcohol into an airtight container and add the lemon peel cut into pieces. Leave the lemon peels to macerate for at least 3 weeks, shaking the container often to facilitate the extraction of the active ingredients.

  4. After 3 weeks, you can proceed with the preparation of the milk cream. In a saucepan, gently heat the milk with the cream and vanillin (alternatively, you can also use a pod of vanilla opened lengthwise).

  5. Allow to cool, then remove the superficial skin. Add the sugar and mix until completely melted. Allow the cream to cool.

  6. Filter the alcohol from the lemon peel and add the very cold milk cream.

  7. Store the limoncello cream in the freezer.

  8. Leave to rest for at least 2 weeks before consumption. Serve it with the best limoncello glasses.

Nutrition Facts
Crema di Limoncello
Amount Per Serving
Calories 320
* Percent Daily Values are based on a 2000 calorie diet.

Obviously, it is a fairly caloric recipe. Furthermore, since it contains alcohol, limoncello cream should be taken with caution. It’s irresistibly sweet, therefore, has to be taken in moderation.


If you prefer a not-too-sweet version, you may use less sugar than the traditional recipe prescribes.

There are some variations of the classic limoncello cream that you can experiment if you have already tried the basic recipe or if you simply have the curiosity and the desire to experiment with something new.

Vegan limoncello cream – Cow’s milk is replaced with vanilla soy milk for vegan and lactose intolerant.

Limoncello cream with fresh cream- Some recipes of homemade limoncello cream include fresh cream among the ingredients, in addition to milk. It is fresh unsweetened cream.

Neapolitan limoncello cream-  according to the Neapolitan recipe, the limoncello cream is prepared with untreated lemons, vanilla pods, whole milk, fresh cream, alcohol, and sugar.


  • Do not use vanilla sachets or liquid vanilla because they would alter the taste of the cream.
  • Additionally, leave the liqueur to rest in the freezer for 2 weeks before consumption.
  • Moreover, keep the limoncello cream in the freezer as it will stay fresh for at least a year.
  • Lastly, it is of importance to use untreated lemons from the Amalfi coast.


Try the cream of limoncello and let me know how the preparation went, I’m curious to read your comments!

Other Limoncello recipes:


Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.