Hide ya kids, hide ya wife because….there’s Everclear involved. Yes, the secret to delicious, creamy lemony limoncello is 190-proof alchohol. You can’t buy it in New York state, but you can in Alabama, Arizona, Colorado, Delaware, Georgia, Idaho, Illinois, Indiana, Kansas, Kentucky, Louisiana, Maryland, Mississippi, Missouri, Montana, Nebraska, New Jersey, North Carolina, North Dakota, Oklahoma, Oregon, Rhode Island, South Carolina, South Dakota, Tennessee, Texas, Utah, Wisconsin, and Wyoming, and in some military stores within the continental United States according to Wikipedia. If you don’t live in those places or don’t have gracious friends willing to smuggle it back to Brooklyn for you, you can use 160-proof Devil’s Springs, which in my opinion has a much better name than Everclear anyways. There are a million recipes on the internet for limoncello, but I find that adding milk makes it creamy and delicious and the perfect post-dinner or pre-drunk shot of sweetness.
My obsession with creamy lemony goodness started almost four years ago in Telluride, Colorado while visiting my dear friend Isabel. Instead of buying presents for her family, she made her own special alcoholic concoctions. One of which was Crema Di Lemoncello and I simply fell in love. She got the recipe from this wonderful blog, and I have more or less followed this recipe over the years. The hardest part about this recipe is making sure the milk doesn’t curdle, otherwise you have lumpy limoncello.
4 cups organic whole milk
1 cup sugar