Ingredients
Method
1.On a lemon tree select fertilised lemon blossoms small enough to fit through the neck of the bottle. Choose fruit at the end of a small branch.
2.Carefully insert the bud or infant fruit into the bottle so the fruit is suspended in the middle of its new miniature glasshouse. Tie the bottle to the tree with soft wire, being careful not to knock or damage the branch. Make sure the bottle is secure so that the branch won’t snap or break on windy days. The fruit is fragile so start with at least three bottled buds to ensure a higher chance of success if the weather gets windy.
3.Leave fruit to grow. Check occasionally; sometimes you may need to gently tip the bottle to drain out rain water.
4.Once your fruit has matured, cut it from the branch. Using cold water and a soft bottle brush, gently clean the fruit and the inside of the bottle.
5.With a very sharp knife or peeler, remove the coloured skin of the lemons and lime; try not to get any of the white pith as this will make the limoncello bitter.
6.Place the peel in a large, clean jar that has a lid. Pour in the vodka, screw the lid on tightly and leave in a cool, dark place for two weeks.
7.After two weeks combine sugar and water in a pan over medium heat. Bring to a boil and stir until sugar dissolves. Leave to cool completely.
8.Strain peel from vodka and discard. Mix cooled sugar syrup into flavoured vodka.
9.Pour into the cleaned bottle containing the lemon and fill to top. Seal tightly and leave in a dark place for two weeks. Keep a bottle in the freezer (vodka won’t freeze) for summer drinking; try it neat, over ice or with soda water.
I’ve found that 1-litre Antipodes water bottles are perfect for the task; their plump form allows plenty of room for fruit to grow and the narrow neck stops most insects and rain getting in.
Note