Limoncello

Limoncello

This Italian liqueur is so easy to make at home and only takes ten minutes to put together, it would be a real shame if you didn’t give it a try.

I started brewing mine three weeks ago and last weekend, in all of that glorious sunshine, I had my first taste; it was marvellous. Traditional served neat as a digestif (very dangerous) but also delightful served over ice with lemonade. I normally make homebrew in the autumn to give as Christmas gifts but this one is prefect for those long summer evenings.

Don’t choose the cheapest vodka the supermarket has on sale instead wait for good quality vodka to be on an offer. It really is worth it!

Ingredients

2 lemongrass stalks

8 unwaxed lemons

750ml of good vodka

200g caster sugar

Makes 1 litre

Method

Start off by sterilizing a 1.5 litre Kilner jar. Next you need to make sugar syrup by dissolving the sugar in 350ml of water over a medium heat, bring the syrup to the boil and then simmer for 4 minutes. Then set aside to cool.

Next get on with grating the 8 lemons. Once your Kilner jar is ready crush your lemongrass with a rolling pin and add to the jar with the lemon zest, vodka and finally the sugar syrup.

Seal your jar and store in a dark place, make sure you give the jar a good shake every day for the first few days. After two weeks strain the liqueur though a fine sieve into a sterilized bottle.

PS. It seems a waste to throw away all that lemon juice. So here is another quick recipe to use it up.

Lemon & Passion Fruit Curd

Ingredients
200ml strained lemon juice
450g sugar
125g butter
4 passion fruit
200ml beaten egg

Method

Put some saucers in the fridge and get your jars sterilising.

Put the strained lemon juice, sugar and butter, cut into cubes, into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the basin doesn't touch the water. Stir with a wooden spoon until the butter has melted. Add the passion fruit flesh.
Mix the eggs lightly with a fork and pour through a sieve into the pan. Let the curd cook, stirring regularly with a balloon whisk, for about 15 minutes, until it is thick. It should feel heavy on the whisk.

Place in sterile jars and seal immediately. Store in the refrigerator. Consume within one month.