Lemon cream liqueur

Recipe by AdriMicina
READY IN: 24hrs 30mins
YIELD: 2 bottles
UNITS: US

INGREDIENTS

Nutrition
  • 500
    ml 95 proof grain alcohol
  • 5
    medium lemons, non chemical-treated
  • 1
    liter whole milk (full fat)
  • 600 -800
    g sugar (depending on how dense you want it to be)
  • 1
    tablespoon vanilla
  • 34
    cup whiskey or 3/4 cup cognac
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DIRECTIONS

  • Put lemon peels (without white pith) in a jar with the alcohol, leave them to soak for 24 hours shaking the jar a couple of times.
  • Boil milk and sugar for 25 minutes, leave to cool.
  • Strain the milk, add strained alcohol, vanilla and whiskey, mix well and put in a bottle.
  • Keep in the freezer.
  • Variation: use tangerines instead of lemons.
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