Honey Cream Limoncello

Honey Cream Limoncello

YIELD: Makes 6 cups


5 - Meyer lemons (or regular lemons if not available), scrubbed clean and dry

375 ml. - vodka

3/4 cup - water

1 - vanilla bean

3/4 cup - sugar

3/4 cup - honey

2 1/2 cups - half-and-half


Use a vegetable peeler to remove the yellow skin only from the lemons.

Place the lemon peel along with the vodka in a blender and process until the lemon peel is vey fine. Transfer this mixture to an airtight container and store in a dark, cool place for 1 week.

When the vodka mixture is ready, strain out all the solids with a fine-mesh sieve, set aside.

Split the vanilla bean lengthwise and scrape out the seeds with a tip of a knife.

Combine the water, vanilla bean and seeds along with the sugar in a medium saucepan and cook on medium heat until the sugar is fully dissolved, about 5 -8 minutes. Let mixture sit for 15 minutes.

Add the honey and stir well to combine; next, add the half-and-half and stir well. Heat on very low for 10 minutes, stirring constantly. Let cool.

Using a fine-mesh sieve, strain the mixture to remove any solids. Combine with the vodka lemon mixture and transfer into a glass bottle, chill.

Serve over ice or in a chilled glass. Honey Cream Limoncello can be refrigerated for up to 2 months.


You can also serve the limoncello over ice cream or drizzled over poached pears.