This post is for Paul and the fellowship of the Lemon Cream Cella from South Philadelphia. I think you boys would be proud of my efforts. Just like I thought the first time I tasted yours: This is not a drink that is only suitable as a digestive. Yes, good after a meal but pretty drinkable anytime.
Had to improvise a little. No bellisamo bottles, so used what we have. Liked the Italian Moscato wine bottle the best and beer bottles sealed look OK. Trouble is I do not drink a lot of Italian Moscato yet. May change, good carefree dessert wine and should be good with spicy Indian curry.
Used my coffee label and not too bad although not sure how it will hold up in the freezer.
The alcohol content of mine is much lower. Despite this I am getting a good viscose creamy texture with the cold liquor although granted a higher alcohol content would be better. Need to build a still and condenser for that. Not too hard, just need to import a few pieces.
Color good. This was surprising as my lemons are actually green skinned but the liquid has come out more yellow than green. Later in the season these lemons will be orange so will probably get an orange color and that would be pretty and there is certainly room for improvement mixing with other lemons for color.
This batch needs to go out to some tasters for ideas for how to improve but for first attempt - very happy indeed. Well worth the 5-6 hours simmering that milk on the stove top. and thanks for the wonderful recipe. A recipe that is so good it was exported by the Southern Italians of South Philadelphia and is now traveling the world!
Had to improvise a little. No bellisamo bottles, so used what we have. Liked the Italian Moscato wine bottle the best and beer bottles sealed look OK. Trouble is I do not drink a lot of Italian Moscato yet. May change, good carefree dessert wine and should be good with spicy Indian curry.
Used my coffee label and not too bad although not sure how it will hold up in the freezer.
The alcohol content of mine is much lower. Despite this I am getting a good viscose creamy texture with the cold liquor although granted a higher alcohol content would be better. Need to build a still and condenser for that. Not too hard, just need to import a few pieces.
Color good. This was surprising as my lemons are actually green skinned but the liquid has come out more yellow than green. Later in the season these lemons will be orange so will probably get an orange color and that would be pretty and there is certainly room for improvement mixing with other lemons for color.
This batch needs to go out to some tasters for ideas for how to improve but for first attempt - very happy indeed. Well worth the 5-6 hours simmering that milk on the stove top. and thanks for the wonderful recipe. A recipe that is so good it was exported by the Southern Italians of South Philadelphia and is now traveling the world!
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