Monday, January 18, 2010

all bottled up

in italy
 this october past
i shared a meal with a truffle hunter
and his family
in their home
and after we ate
a treat was served
 limoncello cream
which they made by hand
and i have been wanted to make my own
 as fortune would have it
i had a batch of limoncello steeping in my cupboard
just waiting for inspiration

Limoncello Cream
(printable recipe)
4 cups of lemon peel steeped in vodka or Everclear (after removing the lemon peel)
which is step 1 of my limoncello recipe you can find here
please will need the lemon peels to steep for the specified time
4 cups whole milk
2 1/2 cups sugar
2 cups water
Place milk, sugar and water in a heavy saucepan.  Bring to a boil and remove from heat. Repeat the boiling process 3 more times.The repeated boiling minimizes the chances of the milk curdling when adding the limoncello. Remove from the heat and let cool a bit (maybe 5 minutes). Stir in the limoncello. Pour in sterilized bottles through a sieve using a funnel.  Let sit for a few days before drinking (a week is best).  
This tastes best cold, and I suggest storing in the fridge or freezer. 

I packaged these up to give as favors for a baby shower
cute, right?
the packaging possibilities are endless
which are just the way i like my possibilities


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