Citrus fruits until well after summer

Pamper your customers with a creamy sweet Limoncello. Made this way, with just two ingredients.

Recipe

You will need:

• 15 ±300 g lemon peels medium or 13 large organic lemons

• 1 l alcohol 96%

• 1½ l spring water

• 600 g organic granulated sugar

How to make it:

• Rinse the lemons and peel them with a peeler. Make sure you peel the yellow (the zest) and take as little white with you as possible, as the white makes the limoncello bitter. Put all the lemon peels in a preserving jar and add 1 l alcohol.

• Close it tightly and put the jar away in a cool, dark place for 4 weeks. Shake the preserving jar at least three times a week to allow the essential oils of the lemon peels to soak into the alcohol.

• 4 weeks later...

• Strain out the lemon peels, which will have hardened completely and given up their flavour and essential oils to the alcohol. Collect the remaining alcohol juice. On low heat, mix the water with the sugar and let it dissolve. Let cool and carefully pour this into the alcohol juice. (Time for magic!)

• Stir through and then divide the limoncello between glass bottles that you can seal tightly and store the limoncello in the freezer. Enjoy! Drink in moderation.

Tip: don’t let anything go to waste and make lemon jam from the fruit waste.

Complete your decor with ornamental citrus trees. The fruits are not edible, but are eye candy.