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- 2 cups water
- 2 cups milk
- 3-1/2 tablespoons butter
- peel of one lemon (I wouldn't bother next time. I'd just double the limoncello.) Or zest a lemon.
- 1 pinch salt
- 1-2/3 cups semolina
- 4 eggs
- 1-1/2 cups granulated sugar
- 12 ounces ricotta (drained, commercial ricotta works best in this recipe)
- 2 teaspoons vanilla extract
- 1 tablespoon limoncello (says its optional but definitely use it or use fresh lemon juice and I'd add at least another 1/2 tablespoon)
- Icing sugar to decorate (NY Times has a raspberry sauce for it which works)
View Full Recipe at Journey of an Italian Cook
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