After your limoncello is ready, you can always add more milk to your glass if you find it’s too strong.

Warm the simple syrup (the sugar, milk and vanilla bean) over medium-low heat and whisk together. Once the sugar has dissolved, strain the mixture with a cheesecloth in a large clean bottle. You might have to strain the solution a few times to get all the vanilla seeds. The Limoncello can be refrigerated for up to 1 month or frozen for up to 6 months. If freezing, allow sufficient headspace of a few inches for the Limoncello to expand. Ways to use limoncello Store covered at room temperature for three days. To keep it fresh even longer, store in an airtight container in the refrigerator for up to a week. Traditional Italian Desserts Don’t fret about having the perfect number of lemons as it’s not critical to the recipe. You’re just infusing the alcohol with the peel, so more lemons will give a much stronger lemon flavor, less will be a lighter lemon taste. You could also have tiny lemons or large lemons, so just use your best approximation. Another nuance that nobody talks about is that 1 cup sugar + 1 cup water is NOT equal to 2 cups of sugar syrup! Sugar dissolved in water reduces almost by half in volume. So 1 cup sugar + 1 cups water will give about 1 ½ of syrup. That’s why it’s super important to follow the recipes and its measurements.The lemon zest comes through in a sharp citrus flavor, but it is balanced out by the addition of sugar. It’s neither too bitter nor too sour, without becoming too sweet .

This cake would be delicious with a limoncello or lemon cream cheese frosting. For a similar cake and frosting recipe, see Limoncello Ricotta Cake from This Delicious House. You can also get a similar recipe for Lemon Ricotta Bundt Cake that uses a lemon glaze and candied lemon peel for texture. How to make Italian Lemon Ricotta Cake Combine the lemon zest or peels and alcohol in a sealed glass jar. Store it out of direct sunlight (I keep mine next to my coffee) and give the contents a gentle shake every few days. Taste every couple of days until you have a bright, tangy lemon flavor that shines through and prevails over the taste of the alcohol. This can take up to 3 weeks.

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There are some which are made to be low-alcohol, but there are also others that sit higher, at around 30%.