Crema di limoncello

1. Very easy to make! Peel the zest off your lemons and limes (if using) making sure to avoid the white pith, as this would make your liquer bitter (and if you were making normal limoncello, it would also make it cloudy!)

2. I put my Spirit (which I brought back from Italy) in a jar, then added my lemon zest, made sure the jar was tightly closed and placed in a dark place for one week.
After a week the spirit had turned a lovely shade of bright yellow.

3. In a saucepan, I brought my milk and sugar to the boil and, stirred continuously, to make sure the sugar was melted. I then let the milk cool down. Now just stir everything together and cool.