Limoncello. The deliciously acidic lemon infused liqueur so characteristic for Italy. Namely southern Italy, where the most beautiful lemons are produced. Think of the Gulf of Naples, the Amalfi coast, as well as the islands of Capri and Sicily. The lemon liqueur is made of the zest of the lemons, preferably the Sorrento type. The zest, or sometimes even peels, are soaked in rectified spirit until it releases all its oils. Mix this with a syrup and you will have made your limoncello. Limoncello is best stored in the freezer, as cold is the way you should drink it. Make it even better by chilling your glasses in the freezer for a while.If there’s something screaming summer, it’s this lovely drink. I served it as a digestive with balsamic infused strawberries. But seriously, don’t hesitate to drink it along some biscotti, or after the tiramisu.
Balsamic Infused Strawberries with Mascarpone
- 400 grams (14.1 oz) strawberries
- 5 tbsp good quality balsamic vinegar
- 125 grams (4.4 oz) Mascarpone
- 1 tbsp white caster sugar
- 1 tbsp lemon juice
- Fresh mint leaves
- Roughly chop the strawberries. Place in the bowl and add the vinegar and sugar. Leave in the fridge for at least 1 hour.
- Mix the lemon juice with the mascarpone. Add more and sugar to taste.
- Place some mascarpone in your serving bowl, pour over the strawberries and some of the vinegar. Decorate with some chopped mint.