Limoncello
PREP+COOK TIME 30 MINUTES (+COOLING & TIME) MAKES APPROX. 3 LITRES REFRIGERATION
You will need to start this recipe 4 weeks ahead.
"Most people would make lemonade with excess homegrown lemons, but not my dad, Vinnie. Growing up in an Italian family, I'm sure my dad planted multiple lemon trees just so he could make his annual supply of limoncello. Normally a digestive served chilled, I prefer mine over ice, especially on a hot summer's day. I hope you enjoy my dad's recipe as much as I do. Saluti!" - Domenica Reddie, Food Editor
- 6 medium lemons (840g)
- 1 litre (4 cups) grain alcohol or 100% pure vodka
- 750g white sugar
1 Using a vegetable peeler, remove rind from lemons; discard any white pith from rind. Combine rind and alcohol in a 1-litre (4-cup) sterilised jar; seal. Stand jar in a cool, dark place for 20 days, shaking the jar once a day.
2 To make sugar syrup, combine sugar and 1.5 litres (6 cups) water in a medium saucepan; stir over medium heat, without boiling, until sugar dissolves. Bring to a simmer; remove from heat, cool for 30 minutes.
3 Strain alcohol mixture through a fine sieve into large bowl or jug; discard rind. Pour 1 cup (250ml) water into the jar; seal. Shake jar; strain into bowl with alcohol mixture.
4 Stir sugar syrup into alcohol mixture.
5 Pour limoncello into sterilised bottles; cool. Seal, label and date bottles. Refrigerate or freeze for 2 weeks before serving.
from the Test Kitchen
Use the juice from lemons to make lemon curd, lemonade, lemon vinaigrette or freeze into ice cubes then add to your drinks. Store limoncello in the refrigerator or freezer for up to 12 months.
Fresh harissa
This story is from the Issue 85 edition of The Australian Women's Weekly Food.
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This story is from the Issue 85 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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