I haven’t had the pleasure of traveling to Italy just yet- it’s on the list- but I do have a very Italian aunt who was born there! She consistently makes this Italian classic, an Italian alcoholic beverage, meant to be sipped slowly over a meal.
So recently, I asked her about it and we spent an evening making it.
- Peel the skin from 4 lemons (skim off the white part)
- Soak the peels in 1/2 liter of alcohol (usually done with Vodka, but can be done with others, at least 95% volume)
- Soak for 24-72 hours
- Add 4 and 1/3 cups whole milk to a bowl
- Mix in 3 cups white sugar
- Bring mixture to a boil (5 min, stirring constantly)
- Cool the mixture made in step 2 to room temperature, or cooler.
- Once mixture has cooled, stir in 1/4 teaspoon vanilla powder
- Add 1/2 ounce whiskey or cognac, stir.
- Strain lemon peels from alcohol (discard peels) and add the alcohol from Step 1 to the milk mixture.
- Store in freezer for at least 24 hours, thaw shortly before serving!
It’s really easy to make and a unique little trick to bring to any party! Not to mention, it’s delicious. By the end, you basically have a sherbet-y textured lemon vodka “shot,” only you sip it slow not take it all at once. It’s typically served in very small portions because the alcoholic content is relatively strong.
If you try it out, please let me know!