SATURDAY COOKING: LIMONCELLO

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This recipe for LIMONCELLO is not very traditional, it’s not as sweet as the real deal. But it’s very refreshing on a hot day. Remember though, it’s very alcoholic, so use in moderation. Or not.
You will need to start this a couple of weeks early and then give it another 2 weeks to fully infuse the flavours.
I know lemon season is almost finished, but if you can get your hands on some homegrown fruit (which is much nicer than the shops ones), do it now.
You need a big bottle with a wide neck or a big 2 litres jar with a lid (sterilised first).

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Lemons ( I used 8)
750ml vodka
200ml water
150g caster sugar

Method:

    1. Peel the lemons using a zester, making sure there is no white pith. Put these zests (have you ever tried to say this word aloud?) in a bottle, with the juice of the lemons and the vodka.
    2. Stand for a week in a dark place.
    3. After 1 week, make a sugar syrup: boil the water and sugar until sugar is completely dissolved. Cool. Add this syrup to the lemon/vodka mixture. Mix well. Stand for another week
    4. Sieve mixture in a container, and pour back in the bottle. Leave a couple more weeks in the fridge before drinking.
    5. Drink!

You can adjust the amount of lemon juice if you want something less tart. Goes well with soda water, lemonade or on its own in a shot glass or in a bucket if you are very thirsty, alcoholic or my neighbour…(no offense!)

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