Ingredients
Method
- Wash and dry the lemons thoroughly. Zest only the yellow peel, avoiding the white pith.
- Place the lemon zest in a glass jar and cover completely with alcohol. Seal and store in a dark, cool place for 7 days.
- After 7 days, strain the lemon infusion through a fine sieve or cheesecloth and discard zest.
- In a saucepan, combine milk and sugar. Heat over medium, stirring constantly until sugar dissolves.
- Bring to a gentle boil, add vanilla powder, then simmer for 6–7 minutes.
- Remove from heat and allow the milk mixture to cool completely to room temperature.
- Strain the cooled milk mixture to remove any residue.
- Slowly whisk the lemon infusion into the milk mixture until fully combined.
- Bottle in clean glass bottles and refrigerate for at least 48 hours before serving.
Notes
Serve well chilled. Store in dark glass bottles in the refrigerator for up to 8–10 months. Shake gently before serving if separation occurs.