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.
Crema di Limoncello - Limoncello Milk Liqueur
- 8 non-waxed organic lemons
- 500 milliliters Food Alcohol
- 95% or Brazilian Cachaça or White Rhum
- 1 liter full fat milk
- 4 cups sugar
- 1 Vanilla pod
1) 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.
2) 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.
3) 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.