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A lovely, light way to end the evening


8-10 organic or unwaxed lemons

750ml bottle of 100% proof vodka

200g granulated sugar


Peel the zest from the lemons leaving just a little white pith on 1 lemon (you can use the lemon flesh to make lemon curd). Place the zest in a large, sterilized, screw-top or clip-top jar. 

Cover with the vodka, seal, and set aside in a cool place for 7 days, shaking every day. On the 7th day prepare the sugar syrup.

Put 225ml of bottled water and the sugar in a saucepan. Slowly heat until the sugar has completely dissolved. Continue cooking for 5 minutes on simmer, stirring. Leave the sugar syrup to go cold - this is very important because if the sugar is warm it will produce a cloudy limoncello.

Pass the lemon infused vodka through a fine muslin lined sieve into a jug, then pour over the cold sugar syrup. You can add more syrup if you like it sweeter, just taste as you go along. 

Pour the mixture into a sterilised bottle or jar and seal tightly. Set aside in a cool dark place for 2 days then put into the freezer so it will be frosty cold when you serve it in small glasses with the biscotti.


by Nikki Legon

© Living Magazine / Originally published in April 2015