Lemon Brandy
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- fresh lemon rinds
- brandy
- a few apricot kernels
Instructions
- Fill a wide-necked bottle lightly with the very thin rinds of fresh lemons.
- Cover the rinds completely with good brandy.
- Let them remain for a fortnight or three weeks only.
- Strain off the spirit.
- Keep it well corked for use.
- Optional: blanch a few apricot kernels and infuse them with the lemon rind for an agreeable flavour.