posted by mamaSue 06-08-100 6:09 PM
Lemoncello Frappe (Sgroppino)
1 pint vanilla ice cream (the richest, creamiest that you can find)
1/2 cup milk
1 cup Lemoncello
In a large blender, place the softened ice cream and puree it with a little milk. Continue blending, adding the lemoncello unit it's "drunk" enough (to your taste). Serve in wine glasses.
Serves 6
Note: This frappe was served with a thin almond flavored cookie.
Limoncello (Lemon liqueur from the Amalfi Coast)
5 lemons (organic)
2 cups whole grain alcohol*
1 1/2 cups sugar
1 cups water
Wash the lemons in warm water, don't use soap. Using a potato peeler, skin the lemons over the bowl where you have the Everclear. Let sit in a sunny place, covered with saran wrap for 2 days, until the alcohol turns yellow.
Bring the sugar and water to boil. When the sugar is dissolved, turn off the heat. Drain the lemon-infused alcohol into the sugar syrup. Store in the freezer.
* The chef recommended Everclear.