LIMONCELLO

PREP + COOK TIME 30 MIN­UTES (+ STAND­ING & COOL­ING) MAKES 5 CUPS

The Australian Women’s Weekly Food Magazine - - Perfect Preserves -

8 medium lemons (1.1kg) 3 cups (750ml) vodka 1 cup (220g) caster sugar 2 cups (500ml) wa­ter

1 Us­ing a veg­etable peeler, peel lemons thinly; dis­card any white pith from rind. Com­bine rind and vodka in a 1−litre (4−cup) ster­ilised jar; seal. Stand jar in a cool, dark place for six days, shak­ing jar once a day.

2 To make sugar syrup, com­bine sugar and the wa­ter in a medium saucepan; stir over high heat, with­out boil­ing, un­til sugar dis­solves. Bring to the boil; re­move from heat, cool.

3 Strain vodka mix­ture through fine sieve into a bowl or jug; dis­card rind. Stir sugar syrup into vodka mix­ture.

4 Pour limoncello into ster­ilised bot­tles; seal im­me­di­ately. La­bel and date bot­tles. Re­frig­er­ate un­til cold be­fore serv­ing.

SERV­ING SUG­GES­TIONS

Serve in chilled shot glasses or over ice, or serve over ice−cream, gelato or sor­bet for a de­li­cious dessert.

ITAL­IAN CLAS­SIC

LIMONCELLO

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