Post by carnation037 on Jan 8, 2003 8:52:14 GMT -6
An after dinner drink.
Lemon Cello
10 lemons
1/5th of pure grain alcohol
3 1/2 c. sugar
1/2 gallon milk
1 tbsp. vanilla powder, or extract if powder is not available
Peel all the lemons and put them in a glass container.
Pour alcohol in the glass container over the lemons.
Refrigerate for 2 to 3 weeks.
After the 2 to 3 weeks, pour contents of container into a pan.
Heat.
Slowly add and completely dissolve sugar.
Add milk and vanilla.
Remove from heat and let cool.
Remove lemon skins and pour liquid into bottle(s).
Store bottles in freezer.
Makes about 90 ounces.
Lemon Cello
10 lemons
1/5th of pure grain alcohol
3 1/2 c. sugar
1/2 gallon milk
1 tbsp. vanilla powder, or extract if powder is not available
Peel all the lemons and put them in a glass container.
Pour alcohol in the glass container over the lemons.
Refrigerate for 2 to 3 weeks.
After the 2 to 3 weeks, pour contents of container into a pan.
Heat.
Slowly add and completely dissolve sugar.
Add milk and vanilla.
Remove from heat and let cool.
Remove lemon skins and pour liquid into bottle(s).
Store bottles in freezer.
Makes about 90 ounces.