At our supper clubs I must admit Chef Ben does do most of the cooking (as a chef he can do things in half the time it takes me). But I do like to contribute so this month I decided to make an additional treat for our guests and make some Limoncello. If you aren’t sure what this is have a look here. Not food as such but still something tasty for everyone.
Although it was Tuscan night I thought no-one would mind if I looked to the South of Italy for a yummy digestif.
I looked at a couple of recipes and in the end I went for this one from food.com which seemed to be the least fuss and adaptable for UK as some of the recipes use pure alcohol which I couldn’t seem to find sold anywhere here.
- 5 lemons
- 150 g sugar (just over 5 ounces)
- 1 litre vodka (a standard bottle)
- 170 g sugar
- 150 ml water
I must admit I ended up putting double the amount of syrup as it wasn’t sweet enough for us but I’d say put this amount and then try it as once you’ve added more you can’t take it out.
Peel the lemons carefully, making sure you have none of the white pith on the peel – you want just the yellow.
Put all the peel and 150 g sugar in a food processor and process until the peel has been finely minced into the sugar. Empty mixture into a wide-mouthed jar, add vodka, and screw top closed.
Put in a dark, cool place. Shake once or twice daily for four to five days. (you can do more than this but I wouldn’t do less)
Make simple syrup by bringing sugar and water to boil in a small saucepan. Let cool.
Strain lemon peel/vodka mixture into another jar. Press on solids to remove as much of the liquid as possible. Discard solids. Add cooled simple syrup and stir to combine. Pour into a the bottle you will be using.