Limoncello cream

Ingredients for 20 servings:

• 7 lemon(s) (untreated)
• 1 liter of alcohol 95%
• 1 kg sugar (fine)
• 2 bags of vanilla sugar
• 500 ml cream (up to 1 liter… use cream for cooking!!)
• 1 liter of water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

according to the original Sardinian Nonna recipe

Well, I have to say one thing right away: in Italy, especially in Sardinia, there are countless limoncello recipes. Every self-respecting housewife has her own recipe. Wash the lemons thoroughly and peel them finely, leaving no white residue on the underside, otherwise it will taste bitter. I use a regular potato peeler and quickly scrape off the white part of the peel with a regular bread knife. Put the peels in a preserving jar or a container that can be sealed airtight, then add the 1 liter of alcohol. It’s best to have one brought from Italy; it costs about 10 euros per bottle. Let the mixture stand for 7 days. On the 7th day, take a sieve, place a thin cheesecloth in it, and pour the mixture into a pot (or other container). I usually do it like this: during lemon season, I infuse the alcohol with the peels and then pour it into a sealable bottle. I dispose of the peels in the normal trash. Now for the actual part… Limoncello – Crema: Boil 1 liter of water with the sugar. Let it cool. Now add the lemon spirit and refine it with cream, if you like. If you like, add the vanilla sugar too. Divide it between the empty bottles and put them in the freezer. The high alcohol content means it won’t freeze solid. As soon as you take it out of the freezer, you can shake it briefly to enjoy the crema. I make every Limoncello differently, as I always vary the cream. What I do here in Italy is that there are countless types of cream: cream for whipping, for cooking, etc. I use heavy cream for cooking and sometimes regular cream. This makes the whole thing thicker and tastier. My secret recipe for Limoncello is fantastic: pour in the liqueur first, then the crema.