Life gave us lemons, so we made a custom batch of McCormick® Flavor Inspirations Limoncello Flavored Sugar! The refreshingly sweet flavor of this blend is inspired by the popular Italian liqueur, infusing a citrusy, lemony tang into baked goods and so much more. Available for a limited time.
Transport your tastebuds to the coast with this little blend of sunshine. Bright, sweet, and oh-so-lemony, the flavor of our limoncello sugar is a nod to how limoncello is made. Whisk into pancake, waffle, or crepe batter for a pop of flavor, sprinkle over ice cream or frosted cupcakes or cookies as a pretty and fragrant garnish, or stir into cream cheese for a quick dessert dip.
- Sunshine-y blend inspired by the popular Italian liqueur, limoncello
- Bright, sweet, lemony aroma and flavor
- At breakfast, whisk into pancake, waffle, or crepe batter
- Sprinkle on ice cream or frosted cupcakes or cookies
- Stir into cream cheese for a quick dessert dip
- Pretty garnish or finishing sugar for cocktails and mocktails
- Flavor Inspirations is an exclusive program where you can try unique products
- Share your feedback so we can continue to craft new and exciting products
- Made in small batches, available for a limited time only
Limoncello Meltaway Cookies
Preheat oven to 350°F. Beat 1/2 cup (1 stick) softened salted butter, 1/2 cup confectioners’ sugar and 1 tbsp. Limoncello Sugar in large bowl with electric mixer on medium speed until light and fluffy. Stir in 1 large egg yolk. Gradually add 1 cup all-purpose flour, beating until well mixed. Drop dough by rounded teaspoon onto parchment-lined baking sheet. Press gently to flatten slightly. Bake 10 to 12 minutes until edges are golden. Cool on baking sheet 1 minute. Remove to wire racks; cool completely. For the Glaze, mix 1/2 cup confectioners’ sugar, 4 tsp. milk and 1/2 tsp. Limoncello Sugar in medium bowl until well blended and smooth. Dip top of each cookie into glaze to coat. Return to wire racks. Sprinkle immediately with additional Limoncello Sugar and allow glaze to set before serving.
Limoncello Pancakes with Blueberry Syrup
Mix 3/4 cup all-purpose flour, 2 tbsp. granulated sugar, 1 tbsp. Limoncello Sugar and 1 tsp. baking powder in large bowl. Stir in 1/2 cup milk, 1/2 cup ricotta cheese and 1 lightly beaten egg, mixing just until blended. Pour 1/4 cup of batter per pancake onto preheated lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown. For the Blueberry Syrup, mix 1/4 cup granulated sugar, 1 tbsp. corn starch and 1 tsp. Limoncello Sugar in medium saucepan. Stir in 1 cup fresh or frozen blueberries and 1/2 cup water. Bring to boil on medium-high heat, stirring frequently. Cook 2 minutes until blueberries are softened. Pour syrup into blender container; cover. Blend on low speed until smooth. Strain mixture through fine mesh strainer. Serve pancakes with warm syrup and sprinkle with additional Limoncello Sugar, if desired.
Sprinkle on ice cream or frosted cupcakes and cookies.
Stir into pancake, waffle or crepe batter.
Stir into cream cheese for a quick, sweet dip.
Serving Size 2 tsp. (8g)
About 9 Servings Per Container
Amount Per Serving
- Calories 30
- Total Fat 0g
- Sodium 0mg - 0% Daily Value
- Total Carbohydrate 8g - 3% Daily Value
- Protein 0g
- Dietary Fiber – 0g
- Sugar – 7g
INGREDIENTS: SUGAR, CITRIC ACID, MODIFIED CORN STARCH, LEMON OIL, SUNFLOWER OIL, TURMERIC & TOCOPHEROLS (ANTIOXIDANT).