I love limoncello but I have been so disappointed by a lot of what is on sale here. Quite frankly it can taste so synthetic that it’s horrid!
Not so this recipe with its use of what is fast becoming my go-to trio of lemon flavours – lemon verbena, lemon grass and lemon. You start off by infusing both lemongrass and lemon zest into your vodka/gin for a week before you add a simple syrup and lemon verbena leaves After a week your limoncello is ready! Serve chilled from the fridge Particularly wonderful on a hot summer’s day but good anytime. The perfect addition to an Italian meal (or if you are like me – the perfect addition to most meals!)