karenlyn
Senior Cook
So the success of my last cocktail recipe has inspired me to post another one. This recipe is SO easy and SO good-- once you try it, you'll be drinking it all summer. It makes a liqueur, but unlike with homemade Kaluha (sp?) or Limoncello, you don't have to age it. It takes only about 24 hours before it's ready to drink. Recipe makes two bottles.
I'm serious, people-- if you make nothing else to drink all summer, make this. I don't know anybody who doesn't absolutely LOVE it.
Frosty Lemon Cream Liqueur
1 (700 mL) bottle vodka (cheap works fine)
5 large lemons (organic is best-- you don't want any chemicals)
1 liter whole milk
2-4 cups. sugar (I like mine less sweet)
1 tbsp. vanilla extract
3/4 C. whiskey
In a jar or pitcher, combine the vodka and the peels from your five lemons (make sure they're well-washed before peeling, and without pith). Cover and let sit for 24 hours, stirring or shaking occasionally.
Combine milk in sugar in heavy saucepan. Boil about 25 minutes, then leave to cool. The more sugar you add, the thicker the liqueur will be (I use less because I don't like mine too sweet).
Strain lemon peels from vodka. Strain milk to get out any strange bits. Combine vodka, milk, whiskey, and vanilla. Place in two bottles (I needed just over two 700 mL vodka bottles to hold the entire recipe). Store the bottles in the freezer.
You might need to set the bottles out a couple of minutes before serving-- while the vodka keeps the liqueur from freezing, it does get a bit slushy. But it's addictive and AWESOME.
I'm serious, people-- if you make nothing else to drink all summer, make this. I don't know anybody who doesn't absolutely LOVE it.
Frosty Lemon Cream Liqueur
1 (700 mL) bottle vodka (cheap works fine)
5 large lemons (organic is best-- you don't want any chemicals)
1 liter whole milk
2-4 cups. sugar (I like mine less sweet)
1 tbsp. vanilla extract
3/4 C. whiskey
In a jar or pitcher, combine the vodka and the peels from your five lemons (make sure they're well-washed before peeling, and without pith). Cover and let sit for 24 hours, stirring or shaking occasionally.
Combine milk in sugar in heavy saucepan. Boil about 25 minutes, then leave to cool. The more sugar you add, the thicker the liqueur will be (I use less because I don't like mine too sweet).
Strain lemon peels from vodka. Strain milk to get out any strange bits. Combine vodka, milk, whiskey, and vanilla. Place in two bottles (I needed just over two 700 mL vodka bottles to hold the entire recipe). Store the bottles in the freezer.
You might need to set the bottles out a couple of minutes before serving-- while the vodka keeps the liqueur from freezing, it does get a bit slushy. But it's addictive and AWESOME.
