The last couple of weekends have been a frenzy to get things done on the property and Sunday mornings and sometimes afternoons were spent preserving the prolific harvest of Citrus fruit. Yesterday morning I bottled the Limoncello I started making last Sunday. Limoncello is a hundred year old lemon liqueur made in Southern Italy. It is basically the yellow of the lemon peel that you steep for seven days on a clear spirit that extracts the oil into the alcohol.
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| Towerwater Limoncello |
I see that one can make Limoncello with Pistachios called Pistachiocello. You can guess what I am making with the next batch of lemons.
I also want to try,
Limoncello Martini
1½ oz Citron Vodka
1½ oz Limoncello
1 tbsp fresh lemon juice
2 tsp simple syrup
Cut lemon, to rim glass
Sugar, for rimming
Thin lemon slice, for garnish glass
A couple of shots of Limoncello were left in the jug and I tasted my handywork the taste was very misleading and it had a surprising kick to it. Limoncello for breakfast is best left for the Italians.
I have not had Limoncello for breakfast, but I am sure that given the right setting and company, it could prove quite.......well, intoxicating! Keith
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