Limoncello can easily be made at home and is delicious served as an after-dinner digestivo, drizzled over ice cream, or added to a home-made panna cotta.
9 unwaxed lemons (organic if possible)
1 litre of grain alcohol (or you can use vodka)
1.5 litres of water
700g of white sugar
Wash, then peel the lemons, making sure you only take the zest and not the white pith underneath which will make your limoncello taste bitter. Put the peel into a large, sterilised jar, pour in the alcohol and seal it. Leave the mixture in a cool, dark place to marinate for 20 days.
Bring the water to the boil in a saucepan, add the sugar and simmer until syrupy. Allow to cool completely, then add to the lemony liquid, stirring well. Leave for a further 10 days.
Strain into decorative bottles, placing one in the freezer for a couple of hours before use, and storing the others in a cool place for later.
Enjoy responsibly.