For Crema di Limoncello with the Thermomix®, we steep the zest of 500 g unwaxed lemons in 800 g vodka for at least seven days, then blend everything with sugar syrup and 500 g coconut cream into a creamy lemon liqueur. That sounds like a lot of waiting, but the zest releases most of its essential oils during that week. Served ice-cold straight from the freezer, this liqueur is our favourite way to round off a summer evening.
We make this liqueur mainly in summer when good organic lemons are available, and we love giving it away in small bottles. Unlike most Crema recipes, we use coconut cream rather than milk and dairy cream. That makes the liqueur vegan, more stable in alcohol, and considerably longer-lasting. If you prefer something fruitier, we also have a Thermomix® Strawberry Lemonade as a summery alternative.
Crema di Limoncello with the Thermomix®
Ingredients 0 / 5 ✓
- 500 g lemon organic, unwaxed
- 800 g vodka
- 400 g sugar
- 400 g water
- 500 g coconut cream
Instructions 0 / 3
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1
Steep the lemon peel.
Wash the lemons thoroughly and dry them. Cut the zest away without including the white pith. Place the zest in the vodka, seal tightly, and store in a dark place for at least one week. The longer, the better!
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2
Cook the sugar syrup.
Add sugar and water to the mixing bowl and cook for 20 min / Varoma (TM5: 120°C) / speed 1 without the measuring cup in place, then leave to cool.
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3
Mix the liqueur.
Pour the vodka through a fine sieve into the mixing bowl and squeeze the lemon zest well. Add the coconut cream, blend for 10 sec / speed 10, and fill into sterilised bottles. Leave to cool and store in the freezer.
Video
Nutrition per serving
Why coconut cream makes a better liqueur than milk and cream
Classic Crema recipes from the Thermomix® community call for cream plus long-life milk. We use 500 g coconut cream instead. There are three solid reasons for this. First, coconut cream separates far less in alcohol than dairy cream, so the liqueur stays homogeneous for longer. Second, it is vegan and lactose-free, which is always a plus when giving it as a gift. Third, without fresh milk, it keeps much longer.
The Thermomix® plays one key role here: in the final step, 10 sec / speed 10 breaks the coconut cream down so finely that it binds completely with the alcohol. Stirring by hand almost always leaves tiny fat globules behind. If you prefer regular double cream, you can swap it 1:1, but the liqueur should then be consumed within two to three weeks.
Seven days of steeping rather than a quick fix with lemon powder
Many quick Crema variations skip the steeping time entirely and use lemon powder. That takes ten minutes, but the result tastes flat and artificial. We take the time and steep the cut zest of 500 g lemons in 800 g vodka in a sealed, dark container. The ratio of 500 g lemons to 800 g vodka is the aroma balance that really carries the flavour. The longer the zest steeps, the more intense the liqueur becomes.
The important thing when cutting the zest is to take as little of the white pith as possible. The white part makes the liqueur bitter. A sharp peeler removes the yellow zest thinly. The juice left over from the peeled lemons is too good to throw away and goes into sorbet or salad dressing for us.
Cooking the sugar syrup correctly and cooling it to room temperature
We cook the syrup from 400 g sugar and 400 g water for 20 min / Varoma (TM5: 120°C) / speed 1 without the measuring cup in place. Without the measuring cup, steam can escape and the syrup becomes slightly thick rather than just hot. The good vodka stays out at this stage and is only added right at the end.
The most common mistake at this point is combining the hot syrup with the coconut cream and alcohol too soon. The alcohol evaporates and the coconut cream can curdle. We therefore let the syrup cool completely to room temperature before continuing. The coconut cream should also not be ice-cold from the fridge, but lukewarm, otherwise it combines less well.
Three variations for chocolate, orange, and lime fans
The base always stays the same. Only the flavours change depending on the occasion.
- Chocolate Crema: Stir in 100 g melted dark chocolate at the very end with the 10 sec / speed 10 blend. This gives a liqueur that leans towards a chocolate drink.
- Orange Crema: Instead of pure lemon zest, steep the zest of 300 g lemons and 200 g oranges. The orange brings more sweetness and reduces the sharpness slightly.
- Lime Crema: Combine 300 g lemons and 200 g limes. This makes the liqueur fresher and slightly more tart, great for anyone who finds the standard version too sweet.
How to serve and pair the liqueur
Ice-cold from the freezer in pre-chilled shot glasses is the classic way to drink the liqueur. We also use it as a topping over vanilla ice cream, as a Marsala substitute in Tiramisu (50 g instead of Marsala), or as the base for a Crema Sour with lemon juice. If you want to make more homemade liqueurs, our chocolatey Thermomix® Kinder Chocolate Liqueur is a sweet option for winter.
As a gift, the liqueur looks especially good in pretty bottles. We fill it into sterilised bottles after blending and label them with the date. That way the recipient knows the liqueur is fresh and belongs in the freezer.
How long the liqueur keeps in the freezer
This is where our coconut cream version shows its biggest advantage. Milk-based Crema liqueurs are done after two to three weeks in the fridge. Our liqueur with coconut cream and its high vodka content keeps for several months in the freezer. The alcohol acts as a preservative, and the sugar content means the liqueur does not freeze solid but stays pourable, like a syrup.
Stored in a sterile bottle in the fridge, it keeps for two to three months. If some separation appears after a longer period, a good shake before serving is all it takes. It should not sit at room temperature for more than a few days, especially in summer it needs to be kept cold.
Also worth trying: Caramel Nut Liqueur Thermomix®.
