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Homemade Creamy Limoncello

Creamy Limoncello (the non-creamy Limoncello was originally blogged on this post)
Author Dine & Dish


  • 10 lemons
  • 1 750-ml bottle vodka
  • 3 1/2 cups water
  • 2 1/2 cups sugar
  • 1 can sweetened condensed milk


  • Using a vegetable peeler remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith.
  • 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 4 days at room temperature.
  • Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the simple syrup over the vodka mixture. Cover and let stand at room temperature overnight.
  • Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
  • Before serving, pour prepared Limoncello and Sweetend Condensed Milk into a large pitcher. Whisk together until well combined. Serve very cold. Refrigerate remaining Creamy Limoncello.