An intensely lemony liqueur that can be served before as a cocktail or

after dinner as an digestif.

Prep time:  15 mins. plus 1 month infusing

Makes just over a litre

Ingredients

• 150 ml water
• 200g caster (super fine) sugar
• zest and juice of 6 unwaxed lemons*
• 700 ml vodka, 40-80% proof

1.      Over medium heat, combine the sugar and water in a saucepan. Stir to dissolve the sugar and bring to a boil, reduce heat and simmer for 5 minutes or until the mixture begins to thicken slightly. Allow to cool.

2.      While the syrup is still slightly warm, add the lemon zest and juice.  Then in a container large enough to hold everything, combine the vodka and the lemon syrup, mix well.

3.      Pour into sterile bottles or jars and seal. Leave in a cool, dark place for about a month. In the first week, turn the jars every other day.

After a month the lemon liqueur will be ready to drink. Strain into clean bottles.   (It can actually be drunk right after making but it does improve with age.)

The liqueur is best served as cold as possible so put the limoncello and the shot glasses in the freezer for a few hours before serving.

* An alternative – rather than zesting the lemons, they can be peeled with a vegetable peeler and then the peel cut into thin matchsticks.  If using this method, be sure to cut away all white pith before using.

Cook the lemon peel matchsticks in the water/sugar mixture until the syrup thickens slightly then add the lemon juice.  Continue as above from number 3 onwards.

Limoncello Drink – Lemons And Alcohol – Vodka – Gwbert Lady

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