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Author Notes: This is not exactly a recipe to be tried and tested within a week span. But it’s so delicious and fresh that maybe it could be done for summer.
This is a typical recipe from the South of Italy, based on the Limoncello but adding milk to the liqueur. This subtle drink is served chilled after meals.
You can use the same proportions to make tangerine or orange liqueur.
—Maria Teresa Jorge
non-waxed organic lemons
milliliters Food Alcohol 95% or Brazilian Cachaça or White Rhum
liter full fat milk
- 1ª Part – 1 month
- Wash and dry the lemons. With a potato peeler, remove the lemon skin without any white part (gives the infusion a bitter taste).Infuse the lemon rind and alcohol in an airtight glass container, in a dark and cool place during a month. The alcohol will turn yellow.
- 2ª Part – 12 hours
- Put the gauze in a sieve and filter the lemon alcohol mixture. Put the milk, sugar and whole vanilla pod in a pan and bring to a boil. Mix until the milk comes to a boil and the sugar dissolved. Allow to cool for 12 hours with the vanilla pod inside.
- 3ª Part – 15 days
- Remove the vanilla pod and sieve through a fine sieve covered with gauze. Mix the milk mixture with the lemon / alcohol mixture. Using a funnel, fill bottles previously washed and sterilized with boiling water. Close the bottles and put in a dark and cool place for 15 days.
- Put one or more bottles in the freezer and serve as is very cold – The high alcohol content will not freeze the drink.
- This recipe was entered in the contest for Your Best Poolside Cocktail