WHEN LIFE GIVES YOU LEMONS... MAKE LIMONCELLO!
A recipe to make your own original limoncello to sip in sun and transport yourself to the Italian Riviera.
WHAT YOU WILL NEED:
750 ml bottle of Alcohol, use an inexpensive non-potato vodka, like Svedka, Smirnoff or similar
15 fresh and organic (if possible) lemons
STEP 1: INFUSE THE ALCOHOL
Start by wishing your bio lemons carefully and then dry them using a cloth.
Peel the lemons using a peeler, avoiding to dig too deep and peeling off the white pith under the skin as it is very aromatic.
Cut the skin into small pieces by using a knife, using a ceramic knife if possible to preserve the lemon skin's active ingredients which may be affected by metal knives.
Add the alcohol to the pieces lemon skin in a glass container. Cover with wrap or airtight lid, and let sit in a cool and dark place for at least 3 weeks. The longer it steeps, the better it'll taste! Turn the container upside down during this time in order for the lemon’s properties to be released.
THREE WEEKS LATER...
STEP 2: MAKE THE SYRUP
For every 750 ml of alcohol, dissolve 355 ml (1.5 cups) of white sugar in 590 ml (2.5 cups) of water.
Heat the mixture gently until the sugar dissolves completely.
Allow the mixture to cool
Mix the cooled syrup and alcohol along with the pieces of lemon skin. Let it macerate for 7 days.
STEP 3: FILTRATION
Filter the liqueur by pouring the alcohol through a cheesecloth lined sieve into another large glass container. Strain once or twice to remove smaller bits of lemon.
STEP 4: ENJOY
If you enjoy drinking Limoncello on its own then serve it cold. It can be stored in the freezer, as alcohol and sugar prevent the liqueur from freezing.
Alternatively, try a Capri Spritz by following the below recipe!
MAKING A CAPRI SPRITZ
WHAT YOU WILL NEED:
20ml Soda Water
Pour all of the ingredients into an ice-filled wine glass and stir. Garnish with a slice of orange and enjoy!