← Nouns Cooking · Italian

Ingredients

• 6 large unwaxed lemons
• 500 ml Pure grain alcohol (95%) or high-proof vodka
• 400 ml whole milk
• 350 ml single or whipping cream
• 350 g Sugar

Method

1. Peel the zest from the lemons with a vegetable peeler, leaving the bitter white pith behind. Put it in a large jar with the alcohol, seal and leave in a cool, dark place for 7 days, shaking it once a day.
2. Heat the milk, cream and sugar in a saucepan over medium-low heat for 5 min, stirring, until the sugar dissolves and the mixture is hot but not boiling. Cool completely.
3. Strain the lemon spirit through a fine sieve, discarding the zest, and stir it into the cold milk mixture.
4. Pour into clean bottles and keep in the fridge or freezer. Shake before serving, ice cold, in small glasses.

Tips

• If you use 40% vodka instead of high-proof spirit, the liqueur will be gentler and should be drunk within a few weeks.
• Keeps for about a month in the fridge or 3 months in the freezer.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Christina’s Cucina