If you’re from Pittsburgh, you may either go to Downtown Pittsburgh and get a renowned Primanti’s sandwich or make one yourself.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 days 2 hrs |
| Total Time: | 5 days 2 hrs 20 mins |
| Servings: | 20 |
| Yield: | 2 quarts |
Ingredients
- 8 lemons, zested
- 3 cups vodka
- 2 quarts 2% reduced fat milk
- 2 cups white sugar
Instructions
- Combine lemon zest and vodka in an airtight container. Cover and place in a cool, dark space, shaking the container to redistribute the lemon zest once a day for 5 days.
- Pour milk and sugar into a large pot and bringing to a low boil, stirring often, until the sugar has dissolved. Remove from heat and allow milk mixture to cool to room temperature. Slowly strain vodka mixture into the milk using a sieve. Discard the lemon zest. Pour limoncello into a capped bottle and place in the freezer to chill for 1 hour. Serve cold.
Reviews
NOT happy with this at all. I have made others and this one lacks color and that POP of lemon flavor it needs. I would look for another version to make. Sorry but a waste of time and money.
I made half the recipe. It came out really good. I did not think that it was too strong at all. Creamy, smooth, delicious after dinner treat.
We fell in love with this drink at our favorite restaurant, who has their own “secret” recipe.This turned out just as good, if not better.
Yes, added 1 1/2 qt milk and 1/2 qt egg nod to make it at Christmas
I used more vodka. I will make again, but may use half and half.
This recipe is as good as the limoncello my mother in law brought back from Italy!!! It’s worth the wait. I have made half recipes so I can taste test it. I’ve made it 3 times and I have used 1%, 2% and whole milk. I prefer it to be more creamy so, I personally like it best with whole milk. I recommend this to anyone that likes lemon. It has a big liquor taste and is quite strong and very good!
Really easy to make and tastes amazing!
There is a restaurant in Pittsburgh that we would go to just for their limoncello at the end of the dinner. reading this recipe, I realized that it had to at least get close. I did everything according to the recipe and used all of the milk called for except for a pint that I made up for with half and half. it is wonderful. it’s creamy with just the right lemony flavor. a definite favorite!
Pretty good. Needed a bit more sugar. A bit of vanilla would have probably been good. It was a bit stronger than I would have thought
I marked this recipe as a flat out FAIL in my collection. I followed the directions, exactly, and when I combined the lemon mixture and the milk mixture, all I had was a curdled mess. Totally lost all my ingredients and had to throw it all away. I was so disappointed!
I made this to go along with our Italian-themed Christmas dinner and it came out great! We bought a fancy bottle for this, and filled it as well as a medium-sized pitcher, so be sure to have more than just a bottle on hand to pour this delicious mix into. Also, with the amount of milk in this recipe, this WILL freeze if you leave it in the freezer too long (I speak from experience). If that happens, it’s ok, just leave it out for an hour or two and it melts pretty quickly.
Only change I made was using everclear instead of vodka. Came out great! Will definitely make it again!!
Call me a bit of a daredevil, but i used 1 quart heavy cream , used everclear instead of vodka, and upped the the alcohol level a bit as well . Stronger than others I’ve had, but thats just how I roll. :0)
Yum! Perfect use for our abundant crop of Meyer lemons – smooth and refreshing – thanks for the recipe!
Absolutely delicious! Very easy to make. I followed what one other user did, and used 1 cup of half and half, as well as added some vanilla extract once it was cooled. It is strong, but I couldn’t put my glass down! Definitely keeping this n my files, for future use! note** I did go past the 2 day mark, as I was working and forgot to take out the vodka mixture. I’m not sure if it would be even better after just the 5 day wait period….but even at 7 days, it was incredible to me! ?
Hey I just made this limoncello recipe it taste good but it came out a little chunky i think because of the milk. Do i just strain the chunks out or did I do it wrong.
Not my first time making this, but I did venture out a bit. YES, you can use whipped cream vodka, if you dare. YES, a teaspoon of vanilla into cooled milk mixture enhances the flavor. Definitely use Meyers lemons if you can get them. They are so much more smooth, less bitey, than regualr lemons. Cheers!
My friends all make Lemonchello, but now I’m the first one to make creamy style. Very good! Maybe next time I’ll add some food coloring.
This was good and I definitely would make again. The lemons I used were really large so I used 6 instead of 8. It was still too bitter so I added about a cup of half and half because that’s all I had. That did the trick. Next time I definitely would use smaller lemons and add whole milk or half and half for some of the milk.
This recipe came out wonderful! Now, it’s just putting them into pretty , decorative bottles.
I had creamy limoncello at an Italian restaurant, and was told it was a secret family recipe. I decided I MUST find the recipe! Here it was! Thank you! It turned out just like the restaurant version! I made a batch before Christmas, as gifts, and for us. We finished ours in late February (kept in fridge) and it was just as good as it was in December. Do be sure to buy organic lemons, so you won’t have pesticides on the zest.