In Italy many people kept lemon trees in their gardens. Even if your lemons are not homegrown, make sure the skin is untreated. Sicilians have also used oranges, limes and tangerines to make this in variations of this recipe.
- 2 1/4 Cups brandy or eau-de-vie
- 2 1/4 Cups powdered sugar
- 2 1/4 Cups milk , whole
- 1 fresh lemon , whole, preferably organically grown
- 1/2 whole vanilla bean
- Grate the lemon rind, peel the lemon, discarding the white, remove the seeds, and mince the pulp. Chop the vanilla bean and mix all the ingredients together in a glass jar.
- Expect the milk to curdle. Cover the jar, put it in a spot that’s not exposed to direct sunlight, and shake it once daily for eight days. Then filter the liquor, first through a cloth and then a paper filter, and bottle it. All the curds will be removed, resulting in a clear lemon-flavored liqueur.
- Let it age for a couple of months and it’ll be ready for use.