Tanino and Andreea’s Limoncello Crema Recipe

January 2, 2017

This sweet liqueur originates from the region near the Gulf of Naples, as well as the Amalf coast, and the island of Capri, and widely produced in Sorrento.

I had to translate this recipe using my impeccable Italian skills otherwise known as google translator, and trying to decipher Tanino’s writing from the picture 

1/2 L of alcohol (vodka)
1 L fresh cream
1 kg sugar
1 tsp vanilla
4 big lemons

  1. Peel the lemons, removing as much of the white rind as possible (to avoid bitterness)
  2. Put lemon peels in a jar of alcohol and refrigerate for 5-6 days, stirring every day. 
  3. After 5-6 days, heat the cream, sugar and vanilla on a stovetop 
  4. Allow the mixture to cool, eventually adding in the lemon-alcohol mixture and mixing well
  5. Serve chilled with a (not too sweet) dessert, and a table full of good company and laughter—enjoy!

*Can last up to 10-15 days in the fridge. Read: 10-15 many more opportunities for happiness and Limoncello de Crema past initial serving day 

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