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
Peel the lemons, removing as much of the white rind as possible (to avoid bitterness)
Put lemon peels in a jar of alcohol and refrigerate for 5-6 days, stirring every day.
After 5-6 days, heat the cream, sugar and vanilla on a stovetop
Allow the mixture to cool, eventually adding in the lemon-alcohol mixture and mixing well
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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