Limoncello Lemonade 1


I once heard a saying that went something like…  “you should never lose the child inside you”. I think I like that saying. Remember when you were a kid and you did things…. just cause you wanted to? You didn’t care what anyone thought? All that mattered was how you felt and the fun adventure you’d have.

Fast forward many years, and I’m in the kitchen, as can happen. I’m making fresh lemonade. The screamingly refreshing taste of summer, and oh-so-damn-good, when made from scratch. As it also happens, it makes me feel like a kid. A kid, but better. Should I say a big kid….? I know things. I’m in control of my life. Let’s call it.. a big kid, with power~

 

 Ahhhhh….. summer in a glass~


As I’m squeezing the lemons, I’m also thinking of the Limoncello that’s stashed in the freezer. A most kind & delicious gift brought to a dinner party, it’s never far from my mind, or my heart. I love the taste of lemon in, well… everything! and it always brings back many, many fond memories of travelling through Italy.

Have you ever made fresh lemonade?? I promise, like many things you make yourself, all you have to do is make it once. You’ll be hooked. It’s Fresh. Zesty… the perfect balance of tart & sweet, made entirely to your specs. Go on. You’ll feel like a kid again – but you can still add the Limoncello~

Limoncello Lemonade

When you’re squeezing the lemons, it’s up to you to strain or not strain the juice, to remove any pulp. If you prefer it strained, go ahead and squeeze the lemons right into a strainer placed in a large measuring cup – removing pits & pulp all at once. Otherwise, squeeze the lemons, then remove the pits and proceed with the recipe. Measure and add the Limoncello to the glass before serving (omitting for the kids) just like making any cocktail. This way you can please everyone, kids big & small~ Makes 4 servings.

**This is a great make-ahead, storing the simple syrup & fresh lemon juice in the fridge. They’ll be nice and cold, and all you have to do is assemble to serve!

Ingredients:
For the Simple Syrup:
1 1/2 cups water
1 cup white sugar

Some recipes say to use 1:1 ratio of the water & sugar; I like the above less sweet ratio.
Combine the two in a small saucepan over low heat, swirling the pan, only until the sugar is dissolved. Remove from heat, let cool.
Store covered in the fridge and you’re ready to sweeten not only lemonade, but iced tea, coffee or your other fave summer cold drinks.

For the Lemonade:
Juice, of 4 lemons
Simple syrup, equal quantities to the lemon juice
Cold water, equal quantities to the lemon juice & simple syrup – or as desired
Limoncello, preferably well chilled (keep it stashed in the freezer!!)
Ice cubes, for serving
Lemon slices or wedges, for garnish

Have the lemons at room temp, and roll them on the counter for a few seconds; this helps to release all the juice.
Cut the lemons in half and squeeze to remove pits & pulp, to your preference (as above).

Assembly:
To serve, fill a tall glass with ice and add a healthy shot of Limoncello. Then add the simple syrup, lemon juice, & cold water in equal quantities. Stir, taste and adjust as needed.
Garnish with lemon slices or wedges and enjoy!

 

One little fruit… so many ways to use it!

Removing pits & pulp in one go.

Nectar of the Gods! 


One thought on “Limoncello Lemonade

  • joannemo Post author

    Jhon, I couldn't agree more! Whether travelling in Italy or at home – I adore Limoncello anytime, esp. as an after dinner digestive~

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