There is nothing more satisfying than mixing some ingredients together, whatever you have at home, with a sprinkle of madness and getting (most of the times) a surprisingly good result. I love experimenting and, much too true purists’ horror, adapting some recipes.
One of them is, I can almost hear my Italian ancestors howling with rage, my personal version of the Limoncello.
Limoncello should, traditionally, be made with pure 95 degrees alcohol. As I have lived in strange countries where this was not always available, I have learnt to diversify.
To make my limoncello you need:
8 large biological lemons, preferably those with thick skin
750 ml vodka
750 ml. water
750 g. granulated sugar
- Put the vodka in a jar with a lid
- Remove the yellow part of the peel of the lemons carefully, perhaps using a potato peeler, and make sure you leave the white part out.
- Add the lemon peels to the vodka (The inside of the fruit can be used for other purposes, like a lovely fresh lemon marmalade), close the jar and put it inside a cupboard away from the light for a week so that the flavours from the peel infuse into the liquid.
- Gently swirl the mixture every day for a week
- After a week, make a syrup by boiling the water and completely dissolving the sugar in it.
- Allow this mixture to cool then add it to the lemon vodka, having first strained all the lemon peels thoroughly.
- Decant into pretty bottles, keep in a dark place for another ten days and serve chilled straight from the fridge.
- Cin cin and enjoy.