| Lavender-Infused Limoncello |
Author: Nancy Baggett
I took some of my lemon-spiked limoncello for Anne to try and, since it seemed the perfect setting, I placed it out in her lavender patch to take a picture. No, the lavender doesn’t lend any color to limoncello, but it has a strong affinity for lemon and definitely adds an enticing flavor note. One of my recipe testers, who loves limoncello, says it’s the best she’s ever tried!
Lavender Limoncello is best made with fresh lavender flower heads. Just tuck some in along with the lemon peels and let them steep in the alcohol for a week. (It’s hard to wait, but at least give your brew five or six days.) Once you’ve readied the sugar syrup and finished making the liqueur, keep it stashed in the coldest part of the refrigerator. Then it will be ready whenever you’re in the mood to treat yourself or guests.
This limoncello recipe is adapted from one I brought back from the Amalfi coast of Italy. The original recipe and more details on how the Italians enjoy the liqueur are here.
Lavender Limoncello is best made with fresh lavender flower heads. Just tuck some in along with the lemon peels and let them steep in the alcohol for a week. (It’s hard to wait, but at least give your brew five or six days.) Once you’ve readied the sugar syrup and finished making the liqueur, keep it stashed in the coldest part of the refrigerator. Then it will be ready whenever you’re in the mood to treat yourself or guests.
This limoncello recipe is adapted from one I brought back from the Amalfi coast of Italy. The original recipe and more details on how the Italians enjoy the liqueur are here.
Ingredients
- 5 or 6 well-washed, then dried lemons
- 7 or 8 fresh culinary lavender spikes (flower heads) or 2 teaspoons dried culinary lavender buds
- ½ liter (about 1 pint) Everclear grain alcohol or unflavored vodka, warmed to barely hot
- 300-350 grams (about 1 ½ to 1⅔ cups) granulated sugar
- Generous ½ liter (2 to 2½ cups) spring water, use smaller amount for a very potent limoncello
Instructions
- Peel the yellow part of the peels from the lemons using a sharp peeler; be careful to remove only the thin layer of yellow and not the white pith underneath (it’s bitter). Combine the strips of peel, lavender, and the warmed alcohol in a large jar or other non-reactive container. Be sure the peels and lavender are covered with alcohol. Cover and set aside in a cool spot for at least 1 week and up to several weeks for an even more pronounced lemon and lavender flavor.
- Combine the sugar and water in a medium nonreactive pot or saucepan. Stir until the sugar is just incorporated over medium high heat. Bring to a boil and let the mixture boil gently, covered and without stirring, for 10 minutes. Let cool. Strain the infused mixture through a sieve into the sugar syrup, stirring just to blend the two; discard the lemon peels and lavender. Transfer the limoncello to a large measuring cup or pitcher. Pour it into sturdy storage bottles; stopper with corks. Store in a cool spot or, better yet, the refrigerator.
- Chill the limoncello in a very cold refrigerator or freezer until ice cold before serving. It’s traditional to serve it serve straight up in chilled vodka or shot glasses.
Recipe by KitchenLane at http://kitchenlane.com/2014/07/lavender-limoncello.html