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Crema Di Limoncello

This velvety, luscious version of limoncello gives a creamy holiday spin to the classic. It takes a few days to infuse, but the result is absolutely delicious. Serve it very chilled and frosty for a perfect post-dinner sipper that feels like half dessert, half cocktail.

Crema Di Limoncello Recipe


Crema Di Limoncello

Rated 5.0 stars by 1 users

Prep Time

20 minutes

Cook Time

10 minutes



Image of Crema Di Limoncello


    For Infusing The Limoncello Base:

  • 10 lemons
  • 1 750-ml bottle vodka
  • For The Syrup:

  • 8 cups half and half (two quarts)
  • 2 teaspoons vanilla extract
  • 4 cups sugar


  1. Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Avoid peeling too much of the white pith, as it can result in a more bitter infusion. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 3 to 4 days at room temperature.
  2. For the syrup, stir the half and half, vanilla extract and sugar in a large saucepan over medium-low heat. Do not boil the mixture. Stir frequently until the sugar completely dissolves, about 5 minutes. Remove from heat and cool completely to room temperature. The mixture will thicken as it cools.
  3. Discard the lemon peels from the limoncello base, and stir in the cooled syrup. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, and serve. You can freeze bottles for up to 3 months.

3 reviews & comments

  • Author's avatar image

    Made this for our group’s Christmas party and it was such a hit! Not a drop left!

  • Author's avatar image

    I made this for our friend’s Christmas party and it was such a hit not a drop left!

  • Author's avatar image

    We had this in Italy, I’ve been looking for a recipe!
    It was so delicious.
    Could this recipe be made in smaller amounts?

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