Members of our Italian tour group fell in love with this intriguing
lemon liqueur when we travelled along the Amalfi Coast, a prime lemon
growing region. Imagine my delight to find a recipe for Limoncello in
the June edition of the New Zealand Gardener magazine waiting for me on
my return from Italy. It is a pretty potent brew that uses grappa or vodka as
the base, so be sure to drink in moderation.
Zest of 1 lemon ('Meyer' is perfect)
500mls grappa or vodka
A few drops of lemon juice
● 500mls water
Place the lemon zest in a clean glass jar and add the grappa or vodka.
Place the jar in a dark cupboard and leave for one month. When the month
is up, place the sugar, lemon juice and water in a saucepan and bring to
the boil to dissolve the sugar completely. Add the syrup to the grappa
or vodka and store for one more month. Filter the liquid through a
muslin cloth and pour into a bottle.
Store Limoncello in
the fridge and serve cold after meals or on hot summer evenings.
Recipe as printed in NZ
Gardener June 2006 edition.
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