I have been making Limoncello for about 3 years. It tastes really good, but I can't get the cloudy appearance the Commercial product has. Looking at recipes for "Creme di Limoncello" (which uses milk and cream), I am thinking of substituting some no fat milk for water in the simple syrup.
Does anyone have an opinion about this, or tried it?

  • I don't have solid answers- but milk seems not ideal. I've heard of brewers using a little regular flour to haze up a beer. Not sure if it will stay in suspension and work for limoncello.
    – rob
    Apr 12 at 12:49
  • 1
    Funny, we like our limoncello real clear. But there is a difference between limoncello, which is normally around 37% ABV, and limoncello creme liqueur, which is only around 20% ABV, and which falls more in line with other creme liqueurs.
    – chthon
    Apr 12 at 14:22

Limoncello cloudiness comes from what is generally called Louching, where some of the oils that are soluble in alcohol but not in water come out of solution as it is diluted. If your limoncello isn't cloudy, its because it either doesn't have enough of these oils, or isn't low enough proof, or some combination of the two factors.

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