drinks sardinian

Lemon Cream Liqueur

Name: Lemon Cream Liqueur
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 30 servings
Cuisine: sardinian
Ingredients: 10 medium Lemons (Use only the yellow peel); 1 L Food-grade alcohol; 2 L Whole milk; 2000 g White sugar

A home-style lemon cream liqueur made with lemon peel, milk, sugar, and neutral alcohol.

Gluten-Free Vegetarian

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Prep 45 min

Cook 10 min

Total 55 min

Servings 30

Difficulty Medium

Ingredients

Infusion

10 medium Lemons (Use only the yellow peel)
1 L Food-grade alcohol

Cream base

2 L Whole milk
2000 g White sugar

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Instructions

Peel the lemons thinly, keeping the white pith out as much as possible. Cut the peel into strips.
Cover the peel with the alcohol in a sealed jar and keep it in the dark for 9 days.
On the tenth day, heat the milk with the sugar until the sugar dissolves fully and the milk is just at the boil.
Cool the milk completely and skim off any skin that forms.
Strain the lemon alcohol into the milk, then filter again through a fine sieve or cloth before bottling.
Rest it in the freezer for at least 1 day before serving.

Storage & Meal Prep

Keep it in the freezer or the coldest part of the fridge. Shake before serving if it settles.

Interactive Nutrition Map

30 Servings

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Dairy

Whole Milk

Included2029 g

Fruits

Lemon (Whole)

Included580 g

Sweeteners

White Sugar

Included2000 g

Other

Neutral Alcohol 95%

Included790 g

Per Serving

480kcalCalories

2gProtein

72gCarbs

2gFat

1gFiber

Sodium

30mg1% DV

Potassium

125mg3% DV

Calcium

82mg6% DV

Iron

0.1mg1% DV

Magnesium

8mg2% DV

Vitamin C

10.2mg11% DV

Vitamin A

31µg3% DV

Vitamin K

0.2µg0% DV

Folate

6µg2% DV

Lemon (Whole)

Neutral Alcohol 95%

Whole Milk

White Sugar

* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Lemon Cream Liqueur belongs on the Sardinian home table. I build it around lemons, food-grade alcohol, and milk.

I peel the lemons thinly, keeping the white pith out as much as possible. I cut the peel into strips. I cover the peel with the alcohol in a sealed jar and keep it in the dark for 9 days.

I cool the milk completely and skim off any skin that forms. I strain the lemon alcohol into the milk, then filter again through a fine sieve or cloth before bottling.

Part of: The Sardinian Kitchen