I formed a short but intense
love affair with drinking Prosecco (light Italian sparkling wine – I got
an NZ one) with a splosh of Limoncello.
I still have it now and again.
Subtle lemon flavour, a hint of sweetness and then the liveliness of the
bubbles – what’s not to like?
Limoncello is apparently
routinely made by households in Italy – each with their own favourite way of
doing it. I wonder how difficult it
would be to make it? Of course, my
pathetic little lemon tree just won’t produce enough lemons for this sort of
thing.
I understand you are supposed
to keep the Limoncello really cold – even in the freezer – I wasn’t game enough
for that and settled on keeping it in the fridge.
Do you use Limoncello – what do
you do with it?
You might be interested in this post about Lower Alcohol Wines
Yum that sounds like my kind of drink! I've had lemonchello before and kept it in the freezer, poured a little shot after dinner as an alcoholic dessert. Very tasty and best served cold.
ReplyDeleteHi Carol,
ReplyDeleteI first had Limoncello in Sorrento, where I watched artisans hand-painting the labels on bottles. And I first had prosecco in a back-water bar in Venice. Although the surroundings make these things special, I still drink prosecco whenever I can find it. A glass at Scopa on Cuba Street in Wellington is the perfect post-theatre drop after watching a play at The Gryphon.
Cheers!
Kate
I picked this up in Aldi a few weeks ago! See its such a great shop. I normally use an amaretto liquer in Nigella's Italin trifle as I can never normally find this stuff. Can't wait to use it - check her receipe out its delish and doesn't feature the dreaded custard. Is there a need for custard in this life? Its cold ice cream for goodness sake! x
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