A buzz around Limoncello
THE Christmas buzz is all around us, and as “Stir-up Sunday” approaches (the final Sunday before Advent) I thought it perfect to share some classic Christmas recipes for family and friend get-togethers.
To start here’s one of my all-time favourites. This liqueur takes time to mature (three to four weeks) so will be ready just in time for your pre or post-Christmas gatherings. Cheers!
Ingredients:
6 unwaxed lemons
500g caster sugar
1 litre of vodka
200ml water
You will need one very large 2L or two 1L screw lid jars, together with a couple of attractive bottles for the completed product. All must be sterilised beforehand with boiling water.
Make sure the bottles are reasonably thick as the finished product should be served straight from the freezer.
For safety, keep the mixture labelled and well away from children at all times.
Method:
With a paring tool, carefully remove two long spiral strands of lemon skin from one of the lemons (ensuring none of the white pith is also removed) and curl it into the jar. This will be retrieved later for decorative purposes.
Next, remove the remainder of the skin from all of the lemons with a vegetable peeler, take care not to include any of the bitter white pith.
Squeeze the juice from all of the lemons, discarding any seeds, and set aside.
Put the lemon peel and caster sugar in a pan with 200ml of water, stir over a very low heat until the sugar has dissolved, add the lemon juice and simmer for 15 minutes. Remove from the heat to cool before stirring in the vodka.
Pour this mixture into the large pre-sterilised jar(s).
Screw the lids tightly afterwards. Keep the mixture in a cool place, but shake every two days.
After three to four weeks strain the lemon liqueur into a jug, then carefully pour into the prepared bottles, together with the spiral rinds.
Decorate your bottles with customised labels, and if gifting as a Christmas present why not wrap in cellophane and ribbon?
Lesley is studying a BSc Hons nutrition & health degree at Edge Hill University, she and her husband, Roberto, also own Roberto’s Italian on Ocean Plaza, Southport.
For more of Lesley’s recipes go to: Twitter: @LYatesNutrition and Roberto’s: Facebook. com/robertossouthport