How to make limon­cello

Australian Women’s Weekly NZ - - LYNDAS' PROJECT -

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.

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