Lemonchello A home-made version of that famous authentically-named lemon liqueur from Italy Watch me make it on YouTube Download an accessible word version here
Baking Blind You don’t have to be blind to cook but it helps!
Ingredients 5 Unwaxed Lemons (Zest Only.) 1 Pint/500ml Vodka ½ Pint/300ml Hot Water 1oz/25g Caster Sugar Method: 1. Place the lemon zest in a large sterilised jar and cover with the vodka. 2. Put the lid on the jar and shake well. 3. Keep the jar in a cool, dark place for two weeks, shaking daily. 4. Dissolve the caster sugar in the water and, when cool, add to the vodka. 5. Keep the jar in a cool, dark place for 2 - 4 weeks, shaking daily. 6. Check the taste: add more sugar dissolved in water or more vodka to adjust. 7. If desired, add a few teaspoons of glycerol (glycerine) to adjust the viscosity so that the liqueur has a smoother “mouth-feel”. 8. Give the jar a final good shake after any additions. 9. Wet a paper coffee filter and place in a funnel then filter out the lemon zest and pour in to sterilised bottles. 10. Probably best stored in a dark place to retain the colour. Probably stores as long as your self-control. My Tips: Check that the jar will take about 1 litre of liquid so that you have enough room to add the sugar syrup and shake. Serve at room temperature or chilled and you could pour over ice-cream. You can experiment with different fruits: oranges, raspberries, limes or a mix.