An Amalfi speciality – serve chilled or topped with Prosecco as an apéritif.
- 200g (7oz) caster sugar
- 5 unwaxed lemons, washed and zest pared
- 75cl bottle vodka (should be 40% ABV)
For the first week, shake the limoncello daily, after that, shake once a week. It will last for 6 months.
Put the sugar in a saucepan with 200ml (7fl oz) cold water. Simmer gently to dissolve, then bubble for 3 to 4 minutes. Take off the heat, let it cool for 10 minutes, then add the zest and the juice of all the lemons. Put in a large sterilised Kilner jar along with the vodka. Give it all a good shake then leave in a cool, dark cupboard for at least 3 weeks. Decant into sterilised bottles.