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Crema Di Lemoncello Recipe

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This recipe for Crema Di Lemoncello is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 Lemons
375 ml Vodka
1/2 Vanilla Bean
2 1/2 C Half & Half
2 C Sugar
1/2 C Water
Directions:
Directions:
Using a vegetable peeler, remove only the yellow zest of the lemon rinds. Process the lemon vest and vodka in a blender until the zest has been reduced to fine particles (15-20 seconds, more if need be). Transfer this liquid to an air tight jar, seal tightly and store in a cool, dark place for 7 days (1 week).

When the week is up, prepare to assemble drink. Add half & half, sugar and water to a medium sauce pan. Cut vanilla bean lengthwise, scarping out the seeds and adding them to the cream along with the bean husk. Bring to a simmer over medium low heat, stirring frequently until sugar has completely dissolved. Remove from heat and let cool completely.

Using a cheese cloth, strain vodka mixture into a bowl, squeezing out all liquid. Then strain cream mixture into bowl as well, removing vanilla husk and seeds (I leave seeds in). Whisk to combine, then pour into quart sized bottle. Chill and serve cold or over ice.
Number Of Servings:
Number Of Servings:
4 Cups
Preparation Time:
Preparation Time:
20 Minutes, plus 1 week infusion time
Personal Notes:
Personal Notes:
Great for the Holidays. Great alternative to Egg Nog. Light and refreshing after dinner drink. Lemon is not over powering.

 

 

 

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