House 'cello Recipe
Limoncello + seasonal selection
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Ingredients
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Limoncello Base
Seasonal Selection
Method
Making the Limoncello Base
- 1
Prepare the Lemons
Wash the lemons thoroughly under running water to remove any wax or pesticides. Pat them dry with a clean towel.
- 2
Zest the Lemons
Using a microplane or zester, carefully zest the lemons, avoiding the white pith as much as possible. Place the zest in a large glass jar.
- 3
Infuse the Alcohol
Pour the grain alcohol or vodka over the lemon zest in the jar. Seal the jar tightly and store it in a cool, dark place for about 7 to 10 days. Shake the jar gently every day.
- 4
Prepare the Simple Syrup
In a saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar has completely dissolved. Allow to cool.
- 5
Combine and Strain
After the infusion period, strain the lemon zest from the alcohol using a fine-mesh strainer or cheesecloth. Combine the infused alcohol with the cooled simple syrup in a clean bottle. Seal and refrigerate.
Preparing the Seasonal Selection
- 6
Prepare the Berries
Rinse the fresh berries under cool water and pat them dry. If using strawberries, hull and slice them.
- 7
Muddle the Mint
In a glass, add the mint leaves and gently muddle to release the oils. Do not over-muddle; you want to bruise the leaves, not shred them.
- 8
Assemble the Drink
In a serving glass, combine the muddled mint, fresh berries, and 50ml of the limoncello base. Top with sparkling water and stir gently to combine.
- 9
Garnish and Serve
Garnish with additional mint leaves and a few whole berries if desired. Serve chilled or over ice.
