That age old saying….you think I would say make lemonade but after visiting the sun-drenched hills of Sorrento you’d be sadly sadly mistaken. When life gives you lemons, make f*cking epic limoncello. The below recipe was spoken to me when I visited a beautiful farm named La Masseria (a beautiful write up can be found here) and after sampling all their delicious fruit fresh with sugar and sitting down to a deliciously home cooked by Mama Italian feast we washed down the richness with a sip of Limoncello. Eugenio briefly when over the
- 9/10 lemons
- 1 litre alcohol
- 1 litre water
- 2 lbs of sugar
- Combine the alcohol and the rind of all lemons ensuring there is no pith
- Leave to sit for two days to ensure the alcohol takes on the lemony goodness of the rind.
- Make a syrup of water and sugar
- Let this syrup chill for a day in the fridge
- Add the lemony alcohol and rind to the syrup
- Let this combined mixture stew nicely for a day
- Strain away the rind using a muslin cloth
- Freeze your delicious limoncello for a final day
- Serve fresh from the freezer/fridge in chilled glasses
