During a recent visit to Naples, Italy, I visited a small, family run business making the vibrant yellow liquor. We were welcomed and given sample tasters of both the traditional and the milky Limoncella Crema.
The process was then explained (and can easily be replicated on a smaller version at home).
lemon skins + alcohol + sugar + boiling water (or milk for the cream version)
leave for a while (7 days or so)
strain, bottle and serve
Voila!
This delicious digestif served at the end of a meal is a bright end to the night
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