NINO'S COLUMN
BY NINO PERNETTI
WHEN LIFE GIVES YOU LEMONS
L
imoncello is having its moment in the sun, so to speak. Italy’s second most-popular liqueur, after Campari, can be found today on the after-dinner cocktail lists and desert menus of Italian restaurants across Miami and in cities around the county. The allure is easy to understand. Imagine taking a sip of perfectly-balanced lemonade on a hot, summer day. Not too tart, not too sweet. Refreshing and fun-to-drink. Now imagine that same sensation, plus vodka! Italians use copious amounts of lemon in their cooking, especially dishes from the heavenly Amalfi coast where the world’s most-coveted lemons grow. Sfusato Amalfitano as they are called in Italy, were the original lemons used in limoncello, a drink which dates back over 100 years. By the way, limoncello is called limoncino in northern Italy, where I grew up. As any Italian knows, the best limoncello is homemade, even in restaurants, although there are several mass-produced brands on the market. It’s actually a pretty simple process that I am going to
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share with you now. Ingredients: •
10 organic lemons
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1 (750-ml) bottle vodka
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3 cups water
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3 cups sugar
Start by peeling the clean, organic lemons. Be careful to remove as much of the pith (the white part) as possible. You can use a standard-issue vegetable peeler or a sharp knife. Using organic lemons ensures that you will avoid any wax, herbicides or pesticides. As a bonus, you can use the peeled lemons to make some lemonade. Place the lemon peels in a standard-sized pitcher. Add the vodka, loosely cover with plastic wrap and let it steep for anywhere from four days to one week. As you would expect, the longer the steep, the more intense the lemon flavor. After you have made a few batches you will find your own preference. After the lemons and vodka have steeped, combine sugar and water in a
EVENTOS MAGAZINE MAYO—JUNIO 2021
saucepan, over medium on the stove, until the sugar dissolves. Let this simple syrup cool, completely, to room temperature. When it does, strain the lemon-infused vodka through a sieve or coffee filters, I do it twice. Combine the room temperature simple syrup with the well-strained, lemon-infused vodka. Start by adding about three quarters of the simple syrup, stir and taste the blend. If it is sweet enough, don’t add any more. If you would like it sweeter, then pour in the rest. Now, using a funnel, carefully pour the finished product into bottles that can be corked or have air-tight tops. Refrigerate until chilled. They can also be stored in the freezer for up to three months. That’s where I keep mine. Serve 2 ounces of limoncello, chilled, as a digestif, to your guests, after your meal. You can also serve it over vanilla gelato, with some ground pistachios or crumbled amaretto cookies on top, for a perfect summer desert. SALUTE E ARRIVEDERCI
