Ready in: Takes four days to macerate plus 20 minutes cooking time
Makes: around 2 litres
Simmering the lemon zest in the syrup extracts the lemony flavours and colour faster than traditional long slow infusing at room temperature so you can produce a lovely Limoncello in 48 hours. Longer infusing will further improve the colour and flavour if you have time.
9 medium sized lemons
2 ½ cups sugar
3 ½ cups water
750 ml Vodka
Was the lemons and with a plastic scouring pad or washing up brush to remove any wax or dirt. Use a sharp peeler to peel them, taking care to only peel the coloured part of the skin not the bitter white pith.
In a medium saucepan combine the sugar and water and heat gently until the sugar is dissolved. Add the peel and simmer for 3-4 minutes. Allow the mixture to cool and leave overnight to infuse.
Stir the Vodka into the mixture and let it macerate for up to 4 days. When you are ready to store the Limoncello,strain the mixture through muslin, kitchen towel or a coffee filter, into a jug. Store in sterilised bottles and serve chilled from the freezer or over crushed ice.
Cooks tip: Use the lemon juice to make lemon cordial for the kids, just don’t mix up the bottles!