Ingredients for Lemon Cream Liqueur
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How to Make Lemon Cream Liqueur
- Combine lemon zest from 4 lemons and 1 cup (240ml) vodka in a jar. Let it soak for 24 hours, shaking occasionally.
- In a saucepan, gently heat 2 cups (480ml) whole milk and 1 cup (200g) granulated sugar for 25 minutes, stirring constantly until sugar dissolves. Remove from heat and let cool completely.
- Strain the milk mixture through a fine-mesh sieve. Add the strained vodka and lemon zest mixture, 1 teaspoon vanilla extract, and 2 tablespoons of whiskey. Mix thoroughly.
- Pour the mixture into a clean bottle or airtight container. Seal and refrigerate for at least 24 hours to allow the flavors to blend.
- For an extra-creamy texture, chill in the freezer for at least 2 hours (it won't freeze due to the alcohol). Remove from the freezer 10 minutes before serving.
- Variation: Use the zest of 4 tangerines instead of lemons for a delightful twist!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
1311g
Fat
48g
Carbs
117g
