Ruth Pretty's Limoncello
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.
375g (4) lemons (washed, peel on, chopped into large chunks)
420g (2) cups castor sugar
rind of 1 lemon
375ml (1.5 cups) water
- 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.