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Prep Time
5 mins
Total Time
25 mins
Serves
8

Ingredients

3
lemons
1 cup
sugar
250 mL
½ cup
limoncello
125 mL
2 cups
freshly brewed espresso
500 mL
4 cups
milk
1 L
¼ tsp
ground cinnamon
1 mL

Method

Step 1
Using a vegetable peeler, carefully peel zest from lemons, avoiding the white pith (the pith is bitter). Combine lemon zest, sugar and 1 cup (250 mL) water in small saucepan; bring to a boil and cook about 5 min., until sugar dissolves and mixture is syrupy. Cool lemon syrup completely. Use immediately or cover and store (keeping lemon zest in mixture) in refrigerator up to 2 weeks.
Step 2
To make drinks, add 1 tbsp (15 mL) each lemon syrup and limoncello into each of 8 cappuccino cups. Finely chop 1 tsp (5 mL) lemon zest (from syrup); reserve for garnish.
Step 3
Heat milk in saucepan set over medium heat about 5 min., until steaming. Use a milk frother or whisk to whip until frothy. Divide espresso among the 8 cups; top with frothed milk. Garnish with chopped lemon zest and pinch of cinnamon.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 recipe):
Calories:
200
Fat:
4 g
Saturated Fat:
2 g
Carbs:
38 g
Sugar:
36 g
Cholesterol:
10 mg
Protein:
4 g
Sodium:
60 mg