Tuesday 17 April 2012

DELICIOUS DANGEROUS LIMONCELLO FROM JOHAN'S FARM KITCHEN

Last week in anticipation of Daniele and Wern’s wedding, Johan took out his bottles and funnels and whatnots and mixed up his delicious and dangerous limoncello. Limoncello can be drunk with tonic and ice as a long summer drink, or chilled as an aperitif. I myself like it best with tonic, but be warned, it is altogether too easy to quaff down.
How limoncello is made (Takes 80 days)
Take the zest of 20 unwaxed lemons and steep in one and a half litres of neutral spirits like grappa or vodka. Leave it for 40 days, strain and add one and a half litres more of grappa or vodka. Then make a sugar solution by boiling 4 cups of water with 3 cups of sugar, simmer for 15 minutes, allow cooling, and add to the lemon-spirit mix. Leave for a further 40 days and then bottle. This 80 days makes good sense of course when one thinks about lemons as a winter fruit, which slowly turns into limoncello in time for summer drinking.
Summer drinks are made with one part limoncello to 4 parts tonic water and ice, or served chilled as an aperitif without a mix.

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