Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Filter Recipes

  •  


mlehet's picture
mlehet's picture
mlehet

Batch in the fridge now.

Here's how I tweaked this recipe, considering that you have to strain it anyway, I figured why not pulse the lemons whole and then strain in a tea towel. Worked well, but took time.......faster than just reaming - NO! May make the moonshine cloudy, idk. It will still taste good.

mlehet's picture
mlehet's picture
mlehet

Made this for a friend who recently had surgery so didn't get to see what it actually looked like finished, but it went together quite easily. Only tedious part was filling the pan with the rigatoni, but only took about 5 minutes. Don't pack them in there, you want them to be "open" so the sauce goes through.

Plan to make another one once I get the pan back from my friend.

mlehet's picture
mlehet's picture
mlehet

Makes about 5 quarts and a pint, it's marinating in the fridge now but I slipped a nip and it's delish. Bet this would be good mixed with some 7up

mlehet's picture
mlehet

Mine did not appear anywhere "near this creamy" not with the amount of creamer included from the recipe. I have seen other recipes that say to use powdered creamer, I may try that because the liquid never quite mixed even with a stern shaking.

 
Share with Facebook