Home › The Belgian Kitchen › Dutch Noyeau

Dutch Noyeau

Peel finely the rinds of five large lemons, or of six small ones, then throw on it a pound of loaf sugar that you have freshly pounded, two ounces of bitter almonds, chopped and pounded; mix these with two quarts of the best Schnappes or Hollands, and add six tablespoonfuls of boiling milk. Fill your jars with this, cover it close, and put it in a passage or hall, where people can shake it every day. Leave it there for three weeks, and strain it through some blotting paper into another bottle. It will be ready to drink.