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Foodie Fee

Thank you for visiting my blog!

Over the last few years, I have been cooking for PureMalt staff, guests and events. I create every day food recipes for all to enjoy and often experiment with the addition of malt extracts in some of my dishes. East Lothian is a county full of great tasting and exciting local produce, which I will try to include in my food whenever possible.  It’s all about quality and flavour – hope you enjoy my recipes!

Fee x

    Limoncello

    Just in time for the weekend! Amalfi coast after dinner tipple, delicious!

    Easy to prepare but you need to leave for at least 3 days to marinate, all the essential lemon oil needs to totally infuse into the alcohol.   The intense aroma that emanates when you open the bottle makes it so worth the wait.

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    Recipe:

    10 large organic, wax free lemons (12 small)

    1 litre pure alcohol 95% (substitute with litre vodka if pure alcohol not available)

    1kg sugar ( if using vodka use 750gms )

    1 litre water ( if using vodka use 750mls )

     

    Method:

    Wash lemons, pat dry and peel away skin carefully not getting any white pith underneath. put peel into sterilised jar/pan then add alcohol.  Seal tightly so alcohol does not evaporate and put container in a cool dark place for at least 3/4 days. Give it a shake every day.

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    On day 3/4 make sugar syrup by dissolving sugar in the boiling water.   Stir frequently to ensure sugar has completely dissolved as you don't want any grainy bits in the liquid.  

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    When the syrup is cool add to the lemon alcohol mixture and stir well.

     

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    Strain through a double sieve or a piece of muslin to filter out peel and any impurities. when liquid is completely clear, pour into sterilised bottles and seal tightly.   Store in a cool dark place for 2/3 weeks.

     

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    If you can wait that long,  pop into freezer before serving.   Don't worry it won't freeze completely due to alcohol content. Drink sensibly, or not and enjoy!

    Limoncello

    Salute!

    Fee x

     

     

     

     

     

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    Written by Foodie Fee

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