Ingredients
Method
- Wash and dry lemons, then peel only the yellow zest.
- Place lemon peels in a large jar and cover with alcohol.
- Add vanilla powder, seal, and infuse for 7 days, shaking daily.
- Strain and discard lemon peels.
- Heat milk and sugar until boiling, then simmer briefly.
- Let milk mixture cool completely.
- Strain cooled milk mixture to remove any skin.
- Combine milk mixture with lemon infusion and stir well.
- Bottle the mixture and refrigerate.
- Rest for 10–15 days before serving chilled.
Notes
Ensure the milk mixture is completely cold before adding alcohol to prevent curdling.