- 3/4 cup sugar
- 3/4 cup of good quality Vodka
- scant 3/4 cup of good quality Gin
- scant cup of water (boiled and cooled)
- 8/10 lemons (or more, especially if you use small limes)
Level of difficulty Easy
Preparation time 30mins
Cooking time 10mins
Cost Average budget
Wash the lemons and dry well. Remove the rind (no white) and cut into small pieces. I use a peeler, it is much simpler.
Put alcohol and the zest in a glass jar sealed for 15 days minimum, in a dark place. After this time the zest will be bleached and will color the alcohol.
Prepare a sugar syrup with water and sugar. About 5 minutes after boiling. Turn off heat and let cool (the syrup must cool completely).
Mix alcohol and syrup. Add in a beautiful fresh lemon zest to add more flavor.
The next day, filter and bottle.
Wait 1 month before drinking. Serve in small chilled glasses with the bottle containing the limoncello.
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Chef Tips and Tricks
Named for the famous ballerina Anna Pavlova, this delicate lemon pavlova is simply divine.
- Confectioner's sugar
- Fresh lemon juice
- Lemon zest
- Separate egg yolks and whites
- In a bowl, whisk egg whites
- Add confectioner's sugar
- Distribute on baking pan and flatten center lightly with a spoon
- Bake for 30 minutes at 250 degrees
- While that's baking, squeeze fresh lemon juice into a bowl
- Add egg yolks, sugar, and flour then whisk together
- Add butter and whisk again
- Take the merigues out of the oven once they're ready
- Spoon the filling into the center of the meringues
- Grate lemon rind and sprinkle the zest over the top of the pavlovas