????+????=???? Crema di Limoncello: Answers to Your Questions

Crema di Limoncello: Your Questions Answered

Limoncello Reviews

Crema di Limoncello

I get a number of questions from readers of the blog about crema di limoncello (limoncello cream), and they tend to be the same ones over and over. So I thought I'd just collect them all here and answer them all at once so I can just drop a link in the future. 

What is crema di limoncello or limoncello cream?
How do you make crema di limoncello?
What is the shelf life of crema di limoncello? How long does it last?
What do I do if my crema di limoncello is curdled?
How do I drink or serve crema di limoncello properly?
Where can I buy crema di limoncello?
What is the alcohol percentage of crema di limoncello?
What cocktails can you make with crema di limoncello?

Q: What is crema di limoncello or limoncello cream?

A: Crema di limoncello is a liqueur made from the zest of lemons, sugar, milk and/or cream, and of course, alcohol. It's a traditional Italian liqueur that can be served straight up or mixed into a variety of delicious cocktails.

Q: How do you make crema di limoncello?

A: Crema di limoncello is made by infusing the zest of lemons with alcohol and adding a mixture of milk and/or cream and sugar. There is a step-by-step recipe for crema di limoncello on this site.

Q: What is the shelf life of crema di limoncello? How long does it last?

A: Crema di limoncello has a shelf life of 6 to 12 months. It should be kept in a cool place but does not require refrigeration. It contains milk/cream but it also has sugar and alcohol, which are potent preservatives. Therefore it is much more shelf stable than milk or cream alone.

Q: What do I do if my crema di limoncello is curdled?

A: If your crema di limoncello is curdled, throw it away. Exposure to air and heat over time will eventually cause it to go bad, and curdling is a sure sign that it's no longer suitable for drinking.

Q: How do I drink or serve crema di limoncello properly?

A: Crema di limoncello is delicious poured straight from the bottle, just like limoncello. It is typically served very cold (straight from the freezer) in small aperitif glasses or shot glasses. It also makes a great mixer for a variety of cocktails.

Q: Where can I buy crema di limoncello?

A: Crema di limoncello is not as common as regular limoncello, but it's typically available at most liquor stores that carry limoncello. You can also get it at Drizly if you don't want to get off the couch and/or don't want exposure to Coronavirus. 

Q: What is the alcohol percentage of crema di limoncello?

A: The alcohol percentage of commercial crema di limoncello varies from 14% to 28%. That's a substantial range, giving different brands different characters. 

Q: What cocktails can you make with crema di limoncello?

A: Crema di limoncello is a flexible mixer and can be used in a wide variety of drink recipes. We've collected some great crema di limoncello cocktail recipes on our site. 

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(4) comments

Angel Wei May 3, 2021

This covers all the questions indeed

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Bill March 7, 2023

Made first batch of crema di limoncello. Follow the recipe to the tee and the day after it separated a little. When you shake it, it looks better. Is that normal or no good?

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Michele July 9, 2023

Thank you for this website! I was wondering…would homemade crema di limoncello be a good wedding favor? the problem would be that guests could not keep it cold, right?

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rita August 29, 2023

I have several questions.

1. Is it ok if creamy limoncello I made (from your recipe) separates from the alcohol? Do I just shake it before serving?

2. The creamy limoncello I made is much too strong for my taste – I’ve read that when this happens it can be diluted either with milk or water or a combination of the two – do you agree or do you have another recommendation?

3. I used less sugar than the recipe called for because it seemed to be an awful lot – did that contribute to its having such an overwhelmingly strong alcohol taste?

3. I’d like to make a creamy limoncello with less sugar and cream; can I just substitute milk for the cream entirely? If not, what do you suggest?

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