Limoncello Lavender and Vanilla Cream Liqueur

"I came up with this variation of this limoncello which is lusciously creamy with the essence of vanilla and lavender. After making Kim's Recipe #296066. This is to be sipped icy cold on a hot summers day with your eye closed. Relax Ahhhhh! Making it a comforting excellent aperitif. Served chilled from the freezer in a frosted liqueur glass. Keep refrigerated with in 1 month of freezer 6 months. Try to use 100-proof vodka, which has less flavor than a lower proof one. Also the high alcohol level will ensure that the limoncello will not turn to ice in the freezer."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
Ready In:
30mins
Ingredients:
6
Yields:
8 cups
Serves:
24
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ingredients

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directions

  • Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry.
  • Remove the zest from the lemons with a vegetable peeler.
  • Make sure to scrape off any of the bitter white pith from the zest and discard the pith.
  • Soak zest in vodka for 7 days (room temperature).
  • Strain vodka through a fine-meshed sieve, discarding the zest. Transfer vodka to a 2 quart glass bottle.
  • In a blender add sugar vanilla and lavender and blend till fine and powdery.
  • Bring milk and sugar mixture to a boil then reduce to medium low heat, simmering uncovered, until reduced to about 6 cups.
  • About 45 minutes.
  • Strain and cool sweetened flavored milk completely.
  • Then add to strained vodka.
  • Place in refrigerator or freezer for 3 days for flavors to meld.
  • Shake well before serving.

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Reviews

  1. Sweet and creamy, not too lemony. The lavender flavor could have been stronger, I will add more lavender next time. I added a tablespoon of vanilla at the end of heating the milk instead of using a vanilla bean. Tasty!
     
  2. This is fantastic! I love lemon, and I was looking for something with lavender, so this was exactly what I wanted. Perfect blend of flavors, you can taste lemon, vanilla and lavender without one of them dominating. Thanks for this recipe!
     
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