I have formed a 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. Last year I only got 3 lemons - this year it will be 7 - if they keep on growing.
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?
