Contribute something productive you reprobate!!

The leading English language magazine. Now covering Poitou-Charentes, Dordogne, Vendée and Haute-Vienne too!

Living magazine distribution map

Limoncello

Limoncello

A lovely, light way to end the evening

INGREDIENTS

8-10 organic or unwaxed lemons

750ml bottle of 100% proof vodka

200g granulated sugar

METHOD

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