Alex writes, "I am looking for a recipe for an Italian Liqueur that is made with grain alcohol, lemon, and milk.... A little old lady from Italy used to live in my neighborhood and made it." The combination might sound odd, but the liqueur is crystal clear -- the acidity of the lemon curdles the milk, and the curds stay behind when you filter it prior to bottling it.
Here are Artusi's proportions:
- 2 1/4 cups (500 g) of the best wine spirits
- 2 1/4 cups (500 f) powdered sugar -- the kind without vanilla
- 2 1/4 cups (1/2 liter) milk
- A garden lemon, or an organically grown untreated lemon
- A half a vanilla bean
In Artusi's day many people kept lemon trees in their gardens. Even if yours is not homegrown, make sure its skin is untreated. 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. Let it age for a couple of months and it'll be ready for use. For further instructions see the Liqueurs Page