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Just made this and it came out DIVINE!!! Thank you!!
Made this with a group of friends. Each of us made a half portion. Bought a couple bags of lemons from Costco, they were huge and easy to zest. Everyone had their own mason jar filled with half the Everclear . It was fun to zest together. Everybody we’ve served it to raves about this limoncello . Will become a bi annual tradition for summer and holidays!
Always the best!
It is wonderful. Making second batch and will keep for Summer Hot Days.
Does the sharpness of the everclear improve as it ages?
Hi Jean, the sugar and cream will certainly ameliorate the burn over time. However, if you don’t drink often you may notice it regardless. You can use vodka instead if that’s preferable, just be sure not to use anything too cheap or else you’ll encounter the same issue.
Can you use lemon flavored vodka instead of doing the lemon zest to save time?
Hi, Ashley! Emma here, managing editor. Technically, you could probably substitute lemon-flavored vodka, but the flavor wouldn’t be nearly as good as making it ourself with fresh lemon zest. I definitely recommend making it yourself!
I thought this was an excellent recipe. Curious to know if this recipe was every tried with Honey? I do know that if I substitute honey for the sugar, I would have to cut the amount due to its sweetness
Hi, Michael! Emma here, managing editor. What a great idea to try swapping the sugar for honey! I bet it would be fabulous and see no reason why you couldn’t make the swap. Please let us know how it turns out!
I’ve seen this with raspberries and with coffee beans. You have a lot of options!
I keep mine in the fridge. How long will it last in the fridge. My freezer is too packed to store it there.
Hi, Frank! Emma, managing editor for Simply Recipes, here! I think it should keep well in the fridge for at least a few weeks — potentially longer. The alcohol should keep everything fairly well preserved for quite a while! You’ll tell it’s starting to go off if it starts to taste a little like sour milk.
I’ve made this many times. Each time I have, I have always put it in the freezer right after I make it. My question is, can it be stored on a shelf without freezing until ready to use?
Hi Dan, very good question! Given that it is made with milk, my suggestion would be to keep it in the freezer. But I don’t really know. Seems safer to freeze it.
can you substitute vanilla extract instead of vanilla bean and if so how much?
Hi Len, my guess is that yes, you can substitute vanilla extract. I would use about 1 teaspoon.
I know this is an old thread, but is this a recipe that can be doubled or does it need to be made in batches?? Thanks in advance!
Hi Chris, Dennis Kercher, the person who taught us how to make this limoncello, used to make large batches of it, so I assume it’s easy enough to scale up.
Hi I was wondering whether it’s safe to keep re-freezing and thawing this drink?
Hi Avril, that’s what we do and we haven’t had a problem.
Is it normal for the mixture to curdle when combining the vodka/lemons with the milk mixture? I was able to strain all the curds out, but wanted to make sure it wasn’t going to make anyone sick.
Hi Joanie, curdling sometimes happens when you mix milk and acid. This recipe only uses the zest of lemons, not the pulp or juice, so there shouldn’t be any acid from lemons that would have caused curdling. But perhaps in your preparation, some lemon juice found its way into the mixture? If this is what happened, it will not make anyone sick.
how do i keep milk and vodka from separating……i used 2% milk.
Made this last night and it seems a little lumpy. I followed all directions except couldn’t let it cool for several hours, but it did seem to be room temperature when I mixed it. Any advice? Maybe I just need to shake it really well before serving?
sounds like you needed a tighter weave for straining. Shouldn’t have to shake it.
It happens sometimes, usually if it’s not quite room temperature. Shaking it up good typically takes care of this. I’ve had a couple batches that this seemed to happen.
I made this last week but found that the everclair was a little overpowering. Would allowing the zest and everclair to sit for a longer period lessen the bite from the everclair or should I just use half everclair and half vodka. Just curious to see if anyone encountered this
I’ve left the lemon zest sit for months with no problems.
Does anyone have any ideas for using this in desert recipes please ?
I’ve made this twice since last July and have given it as gifts. It is so refreshing and not something one normally is served. I make it 12 bottles at a time and always run out. Thank you for sharing the recipe.
Last week I found myself with way more lemons than I can usually use (couldn’t help it, they were such a good deal!); the zest went toward this recipe, the juice toward lemon curd.
Best. Week. Ever.
I’d never had limoncello, crema di or otherwise, and am not much of a hard alcohol drinker–the only bottle I’ve ever bought was whiskey for homemade Irish cream a few Christmases ago. This recipe was definitely a winning way to break into both new experiences. My lemons were on the smaller side and there were losses from zest getting stuck in my box grater, so I threw in an extra. And I reduced the sugar by maybe 1/3 because my boyfriend was helping and made horrified noises when I went to pour the full 2-lb bag of sugar into the milk. Oh well. I think it turned out beautifully even with the reduced sugar, but next time (in about 75 years, once I’ve finished this batch) I’ll try the recipe with the full amount, just to see.
I’m so glad you liked it!
I have made this numerous times and thoroughly enjoy it! Mine has a tendency to form ice crystals. Normal?
My daughter is lactose intolerant. Can I substitute an equal amount of water to make a regular limoncello for her?
Yes, while alcohol doesn’t freeze the milk will. Just leave it out for a few minutes to thaw. As for the water I would say no. Regular lemoncello would just be straight liquor. However, almond or soy milk could work, though I have never tried it myself. ~Garrett
Regular limoncello is made using almost identical amounts if water instead of milk. You might want to up the sugar a little. It’s very tasty, but it’ll kick a little more. Make sure to let the simple syrup cool, otherwise the mix becomes cloudy.
There are recipes for making limoncello with a water and sugar mixture instead of milk and sugar. Actually, that is the traditional Italian limoncello.