The_Australian_Women_Weekly_Food_Issue_21_2016

ITALIAN

CLASSIC

LIMONCELLO

LIMONCELLO

PREP+ COOK TIME30 MINUTES

(+ STANDING & COOLING) MAKES 5 CUPS

8 medium lemons (1.1kg)

3 cups (750ml) vodka

1 cup (220g) caster sugar

2 cups (500ml) water

1 Using a vegetablepeeler, peel

lemons thinly; discard any white pith

from rind. Combine rind and vodka

in a 1−litre (4−cup) sterilised jar;

seal. Stand jar in a cool, darkplace

forsixdays,shakingjaronceaday.

2 To make sugar syrup, combine

sugar and the water in a medium

saucepan; stir over high heat, without

boiling, until sugar dissolves. Bring

to the boil; remove from heat, cool.

3 Strain vodka mixture through fine

sieve into a bowl or jug; discard rind.

Stir sugar syrup into vodka mixture.

4 Pour limoncello into sterilised

bottles; seal immediately. Label

and date bottles. Refrigerate until

cold before serving.

SERVING SUGGESTIONS

Serve in chilled shot glasses or over

ice, or serve over ice−cream, gelato

or sorbet for a delicious dessert.

COOK’S

NOTES

STORING YOUR PRESERVES

Most preserves, unless

specified in the recipe, can

be stored in a cool, dark

place. The area needs to

have a constant air flow

• preserves exposed to
  light during storage will
  discolour. If the climate
  you live in is hot, wet or
  humid, the safest place
  to store preserves is in
  the fridge. Once a jar of
  any preserve is opened,
  it must be stored in the
  fridge. If stored properly,
  most unopened preserves
  can last for up to a year.
  However, it’s worth noting
  that as a preserve ages
  it will gradually change
  in colour and texture


• usually becoming
  darker and thicker. The
  preserve is still fine to
  eat, providing it smells
  good and is mould-free.
  It is not safe to eat any
  food that has become
  mouldy during storage.

58 AWW FOOD • ISSUE TWENTY-ONE