Best Limoncello Freeze Recipes

BOOZY LIMONCELLO FROZEN DESSERT

Steps:

• Add whipping cream to the bowl of electric mixer and whip just until thickened. Add sugar and 3 to 4 tablespoons limoncello. Continue whipping until stiff peaks form.
• Whisk together lemon curd and remaining 3 to 4 tablespoons limoncello until well combined.
• In a shallow glass casserole dish spread the prepared whipped cream mixture. Add dollops of the lemon curd randomly on top and using a knife, gently swirl it into the whipped cream.
• Freeze for at lest 4 hours, or overnight.
• Scoop into chilled cocktail glasses and garnish with a frozen lemon slice. For extra pucker pour a splash of limoncello over top!

LIMONCELLO

Steps:

• Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature.
• After one week, combine sugar and water in a medium saucepan. Bring to a boil. Do not stir. Boil for 15 minutes. Allow syrup to cool to room temperature.
• Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature.
• Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.

LIMONCELLO FREEZE

Steps:

• Combine curd and liqueur in a small bowl, stirring with a whisk to blend.
• Add ice cream to curd mixture; stir to blend.
• Spoon 1/2 cup ice cream mixture into each of 4 bowls; top each with 1 crushed meringue cookie.

LIMONCELLO

Steps:

• Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
• Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.