( MAKES 4 cups )
Photo by Annabel Langbein Media
When our kids were little we took a sabbatical for several months in Italy and Sicily, travelling around farms, discovering the rhythm and traditions of rural life and learning the crafts of the Italian country kitchen.
Along with wine and oil and pasta, people there make their own potent grog. Sometimes it is with herbs, such as bay leaves, but in the lemon country around the Gulf of Naples, the tipple of choice is limoncello.
Purists will tell you that limoncello should be stored in a hole in the earth to keep it cool, but in my kitchen the dark pot cupboard serves well as a storage place. Enjoy chilled as an after-dinner digestive, or make into a long drink with ice and soda.
Combine vodka and lemon zest, cover and steep for 48 hours in a cool, dark place. Strain. Boil sugar, lemon juice and cloves with 1 cup water until syrupy. Cool, discard cloves and mix syrup into lemon vodka. Serve chilled in shot glasses or with ice and soda.
More lemony recipes from Annabel
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