Limoncello

Gifts from the Kitchen

This after-dinner drink is like a little ray of boozy citrus sunshine at the end of a heavy meal and should be served very cold, in little shot glasses. If you’re lucky enough to find some lemons with stems and leaves attached, these would make a very beautiful label or gift tag.


Ingredients
 
  • 6 organic lemons
  • 1 1/4 cups superfine sugar
  • 1/3 cup water
  • 1 25-fl oz (750ml) bottle of good-quality vodka
Instructions

Wash and dry the lemons and remove the zest in fine strips, using a vegetable peeler. Squeeze the juice from the lemons and set aside.

Pour 1/3 cup of water into a small pan, add the zest and sugar, and slowly bring to a boil, stirring occasionally until the sugar has dissolved. Reduce the heat and simmer very gently for 15 minutes. Add the lemon juice and simmer for another 5 minutes. Remove from the heat and set aside to cool.

Pour the vodka into a large sterilized preserving jar and add the lemony syrup. Secure the lid and shake well. Set aside in a cool, dry, dark place for a week, shaking the jar every day. Strain off the lemon zest and decant the limoncello into a pretty bottle.

Recipe from Gifts from the Kitchen: 100 Irresistible Homemade Presents for Every Occasion by Annie Rigg (Kyle Books, 2011). Recipe reprinted with permission.

Tags: 
lemonvodka
Prep time: 
15 minutes
Cook time: 
25 minutes
Total time: 
40 minutes, plus time to set
Yield: 
1 25-oz bottle
  • David Sedaris on his father: 'He would eat in his underpants'

    With more than 7 million copies of his books in print, humorist and satirist David Sedaris looks at the sides of life that most of us would not even notice. The author of Let's Explore Diabetes with Owls explains why his father would dine in underpants.

Top Recipes

Regional food is more than hamburgers and hotdogs; it's 'a national legacy'

Roadfood, by Jane and Michael Stern, was published in 1977 and became a classic that is now in its ninth edition. Michael says regional food is "a national legacy, a heritage that's well worth preserving."