How to make limoncello
1. Use a potato peeler to slice the skin off half a dozen lemons. Peel off in thin strips, avoiding as much of the bitter white pith as possible. 2. Place the lemon peel in a large glass jar and top up with good quality vodka (at least 37 per cent alcohol). 3. Set aside to steep for a month, until the colour and flavour of the lemons has infused the vodka. Strain. 4. Sweeten limoncello to taste with a simple sugar syrup. To make this, dissolve 1 cup sugar in 1 cup hot water in a small pot. Simmer for five minutes, then cool. Hint: Use organic Yen Ben, Lisbon, Genoa or Villa Franca lemons. These have more essential volatile oils and acidity in the zest, and hence more flavour, than the prolific-fruiting hybrid Meyer, which is more widely grown due to its cold hardiness.