Lemon Cream Liqueur
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 5 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 medium lemon (s)
- 1 bottle vodka, or white rum or grain
- 350 grams sugar
- some vanilla sugar
- 250 ml cream
Print Recipe
Pin Recipe Instructions
- Put the peel of the lemons (very thin with a little white) in a large glass, pour the vodka on top and cover.
- Now remove the white skin and seeds from the lemons and quarter them. Pour into a large container and sprinkle the sugar over it. Close well. Turn around every 6 hours.
- After 2 days, first remove the peel from the vodka, then squeeze out the lemons with a spoon, add the juice and sugar to the alcohol.
- Let it ripen for another 2 - 4 days, shaking it from time to time so that the sugar dissolves.
- Now the cream is added and everything is mixed up with a magic wand (hand blender) for a few minutes.
- The cream and liqueur separate a little after a while, but shaking this can be a quick fix.
- If you want to prepare more immediately, you can only add the cream when the liqueur is ready to be drunk. The approach is long lasting.
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