30' preparation
10' cooking
Total: 40'
The creamy version of the classic lemoncello softens the taste of the drink and its taste is rich, dense and extremely enjoyable!
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Procedure
- To make a creamy lemoncello, first, we wash the lemons and clean only the yellow part of the peel, which we put in a bowl together with the alcohol for 15 days.
- Strain the peels.
- Mix the milk, water and sugar and bring them to 4 - 5 boils, pulling the pot off the heat every time the boiling starts.
- Allow the syrup to become lukewarm and add the alcohol together with the peels, stirring carefully.
- Once it has cooled completely, strain it with a fine strainer and tulpan, then fill bottles and leave them in the fridge to "calm down" the liqueur for 3-4 days before drinking it.
Secrets
Making your own lemoncello is not difficult at all, as long as you have a tried and tested recipe and lemons from the garden, whole and unripe. Alternatively, organic lemons, which you will now find in almost all supermarkets. Do not try common waxed lemons. Winter lemons are considered richer in essential oils. So, your best lemonade to make then.
