- 4 organically grown lemons
- A quart (1 liter) of grain alcohol
- A quart (1 liter) of milk
- A pound (450 g) of sugar
- A pint (500 ml) water
Once the milk has boiled up for the last time, remove it from the fire and let it cool a bit. Stir in the alcohol, at which point the mixture should become thick and creamy. Let the mixture cool a little more and bottle it, pouring it through a fine wire mesh strainer into a funnel to filter out lemon zest and any large curds that might have formed. Let it sit for 3-4 days, and it's ready to serve.
A couple of people have asked about how well this keeps, since it has milk. The answer is well; the alcohol content (close to 40%, or 80 proof) is quite high enough to inhibit bacterial activity. I prefer this sort of thing chilled, and would therefore keep it in the refrigerator, or even the freezer.