What is lemon cream liqueur?
The lemon-cream liqueur, in some areas also known as Cremoncello, is a variety produced in the Amalfi Peninsula, in the province of Salerno. This preparation is a variation of the famous limoncello of the coast with the addition of milk. Its final consistency is creamy and reaches an alcoholic rate of 30 °.
Although it is a variation of the traditional limoncello, even this lemon cream liqueur is entered in the list of traditional products. Instead, all the other recipes that use different processes or lemons from other areas of cultivation different from the Amalfi Peninsula are not.
The ingredients are readily available: lemons from the Amalfi Peninsula, alcohol 90 °, sugar, milk, cream and vanillin. Let's proceed with order.
Get the lemons of the Amalfi Coast and after having washed and dried, literally "peel" taking care to take only the yellow part of the rind and not the white part below.
Then soak the skins in alcohol. Afterwards, take a large enough container and remove the skins, and add a syrup prepared with water and sugar. At this point boil the milk with the sugar and when it is cooled add also this last liquid in the container. Finally, add unwhipped cream for sweets flavored with vanillin and mix everything well.
Transfer the liquor obtained in bottles and leave to rest for two months before consuming, even in the freezer.
Usually it is prepared in the House, but you can also buy from small companies that produce it in a handcrafted way using the best raw materials and respecting the original recipe. Before serving this liquor, if stored in the freezer, leave it a few minutes off.