I really enjoy making homemade liqueurs as digestifs and the blog already features several tried recipes from the classic limoncello, to licorice liqueur, coffee beans, egg liqueur Vov and more. Today I experimented with a delightful limoncello cream that I recommend keeping in the FREEZER to have it ready and chilled: just shake the bottle well and sip this creaminess to savor so much taste!
I also suggest other homemade liqueurs like:
BANANINO
FRAGOLINO
CREAM OF LICORICE
LIMONCELLO CREAM
- Difficulty: Very easy
- Cost: Medium
- Rest time: 30 Days
- Preparation time: 15 Minutes
- Portions: almost 2 quarts
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients RECIPE LIMONCELLO CREAM
- 500 ml 95° alcohol for desserts
- 500 ml milk
- 8 medium-sized lemons (untreated)
- 500 ml fresh liquid cream
- 1 pod vanilla
- 750 g sugar
FOR THE PREPARATION OF THE LIMONCELLO CREAM RECIPE
After washing and drying the untreated or organic lemons, cut only the peel without the white part (albedo) and divide it julienne or into thin slices.
Place the peel in a glass container like a Bormioli with airtight closure, add the alcohol and store everything in a place away from light sources.
Leave to macerate for 30 days, making sure to shake the preparation well each day (or almost).
Now, after the resting days, place the cream, milk, and the opened vanilla pod in a saucepan over the heat and bring almost to a boil.
Then add the sugar, stirring until it is completely dissolved, and then remove the opened vanilla pod.
Let the liqueur cool completely.
Now mix the adequately filtered alcoholic part with the cold mixture and place the liqueur in a bottle.
Now put the creamy limoncello liqueur in the freezer and consume this creamy digestif after about 2 weeks.
Remember to shake well before pouring and drinking it…
Enjoy your meal!
Annalisa
10 TIPS FOR PRESERVING
1) Use only vegetables in perfect condition, preferably not too ripe.
2) Carefully wash and clean them. Vegetables, while waiting to be processed, can be left in water acidulated with lemon or vinegar.
3) Wash and sterilize the jars in advance before filling them.
4) Blanch the product in an acid bath, except for ready dishes that include cooking the ingredients.
5) Sterilize preserves, regardless of the filling liquid (oil, vinegar, cooking liquid, or brines).
6) Immediately after cooling, check the integrity of the seal. The caps should be slightly concave due to the vacuum formation inside the jar.
7) Store preserves in a cool, light-protected environment.
8) Consume products soon, generally after a couple of months, so any alterations have time to manifest.
9) Avoid consumption if the lid appears swollen due to internal gas, or if there are unusual spots and colorations.
10) Consume opened preserves quickly, always keeping them in the refrigerator. Ready meals preserved in their cooking liquid should be consumed in a few days (2-3 maximum), while preserves in oil and vinegar last longer if refilled with liquid. Never reintroduce served and unconsumed preserves into jars.
