Homemade Rosolio Recipe

From correspondent Bob Beer, from an on-line article on Italian liqueurs

Zest the lemon (taking just the yellow part). Peel the white spongy layer and discard. Chop the lemon (I used the food processor) and combine with the zest and other ingredients in a glass jar. The milk will curdle.

Shake every day for 8 days. After 8 days filter -- the curds of the milk will be left behind that the liquer will be clear. The taste is very nice -- next time I make it I'll add a bit more lemon juice, but it has a "creamy" taste, it brings to mind lemon cream pie in a glass. Salute!

Note from Bob Beer - the original recipe stressed to use a lemon with untreated peel; but didn't explain what the issue was with it. I have read that lemons are one of the most "treated" of the fruit crops; and many pesticide residues remain in the peel. This may be something to think about when you make anything with lemon zest.

Units of measurement (unless stated otherwise)
1 cup = 8 ounces = 236ml
1 quart = 32 ounces = 944ml
1 tbsp (tablespoon) = 1/2 ounce = 15ml
1 fifth = 25.6 ounces = 750ml
1 tsp (teaspoon) = 1/6 ounce = 5ml
1 pint = 16 ounces = 472ml

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