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Cocktails & Drinks
Limoncello
(makes 1 x 700ml bottle)
This idea for this almost instant Limoncello came from Hayden Wood,
world champion bar tender and author of 'The Liquid Kitchen' published
by Drink Australia. Traditionally made Limoncello takes weeks to mature
and requires attention. Serve Limoncello neat in a shooter glass, or as
a cocktail in a flute diluted with methode champenoise, or in a long
tumbler with ice and soda. It is addictive.
Ingredients
375g (4) lemons (washed, peel on, chopped into large chunks)
420g (2) cups castor sugar
rind of 1 lemon
350ml vodka
375ml (1.5 cups) water
Method
- Place lemons and sugar into a large bowl and bruise the
fruit to extract some of the lemon oil by squashing with the handle of
a rolling pin (or a muddler). Add rind, vodka and water to the bowl.
Stir to dissolve sugar. If it doesnt dissolve easily leave for 1 hour
then stir again.
- Cover with plastic wrap, leave in a cool place and allow to infuse for 48 hours.
- Strain
liquid through a sieve, discarding lemons. Pour through a funnel into
empty bottles to store. Store in fridge or pour into plastic bottles
and store in freezer.
- Serve well chilled from the fridge, or better still from the freezer.
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