Limoncello Lavender and Vanilla Cream Liqueur
Indulge in the luxurious blend of citrusy brightness, floral elegance, and creamy decadence with this Limoncello Lavender and Vanilla Cream Liqueur. This recipe combines zesty organic lemon peel, fragrant dried lavender, and a hint of smooth vanilla bean with velvety heavy cream and sweetened condensed milk for a liqueur that's as delightful to sip as it is to serve. Infused over 10-14 days for maximum flavor depth, this homemade liqueur strikes the perfect balance of sweet, tart, and aromatic. Serve it chilled as a dessert drink, drizzle it over ice cream, or use it to elevate your favorite cocktails. Easy to make and visually stunning in bottles, this liqueur also makes a thoughtful homemade gift. Perfect for lovers of unique liqueur recipes and creative cocktail bases, this sweet treat promises to steal the show at any gathering.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 8 whole Lemons (preferably organic)
- 750 ml Vodka (minimum 80 proof)
- 1 tablespoon Dried culinary lavender
- 200 grams Granulated sugar
- 200 ml Water
- 250 ml Heavy cream
- 1 whole Vanilla bean
- 120 ml Sweetened condensed milk
Directions
Step 1
Wash the lemons thoroughly. Using a vegetable peeler, remove the zest in long, thin strips, leaving behind as much of the white pith as possible (the pith can make the liqueur bitter).
Step 2
In a large glass jar or container with a tight-fitting lid, combine the lemon zest, dried lavender, and vodka. Seal the jar and store it in a cool, dark place for 10-14 days, shaking the jar gently every 2-3 days to infuse the flavors.
Step 3
After the infusion period, strain the vodka through a fine mesh sieve lined with cheesecloth into a clean bowl, discarding the zest and lavender.
Step 4
In a small saucepan, combine the granulated sugar and water to make a simple syrup. Heat over medium heat, stirring constantly, until the sugar is fully dissolved. Allow the syrup to cool to room temperature before adding it to the infused vodka. Stir to combine.
Step 5
Split the vanilla bean lengthwise and scrape out the seeds. In another saucepan, heat the heavy cream over low to medium heat. Stir in the vanilla bean seeds and the pod, allowing the flavors to infuse as the cream warms. Do not let the cream boil.
Step 6
Remove the saucepan from heat and let the vanilla cream mixture cool to lukewarm. Stir in the sweetened condensed milk, mixing until smooth and fully incorporated. Remove and discard the vanilla bean pod.
Step 7
Slowly integrate the vanilla cream mixture into the lemon-lavender vodka mixture, stirring gently until smooth and silky. Taste the liqueur and adjust sweetness, if necessary, by adding more condensed milk or simple syrup.
Step 8
Pour the liqueur into sterilized glass bottles or jars. Seal tightly and refrigerate for at least 24 hours before serving to allow the flavors to meld.
Step 9
Serve chilled in small glasses as a dessert liqueur or use it as a base for creative cocktails. Store in the refrigerator and consume within 2-3 weeks.
Nutrition Facts
| Serving size | (2026.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3952.6 |
| Total Fat 98.3g | 0% |
| Saturated Fat 58.6g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 302.4mg | 0% |
| Sodium 294.9mg | 0% |
| Total Carbohydrate 328.8g | 0% |
| Dietary Fiber 13.4g | 0% |
| Total Sugars 296.1g | |
| Protein 17.5g | 0% |
| Vitamin D 12.3IU | 0% |
| Calcium 590.0mg | 0% |
| Iron 3.4mg | 0% |
| Potassium 1283.9mg | 0% |
Source of Calories