Sorrento Spritz
BY LOCAL MIXOLOGIST, BERNARD GLAUDE, OWNER BELVEDERE SOCIAL
With spring on our doorstep, and the Swiss Italian Festa just around the corner, you can’t beat a spritz for an afternoon aperitivo with friends. At Belvedere Social we like to add house-made limoncello for wonderfully refreshing citrus note. And as there are plenty of backyard-lemons around at this time of year, why not make your own?
INGREDIENTS
30mls Aperol
(available from Celebrations at Foxxy’s Daylesford)
20mls limoncello
60mls prosecco
(try locally made Fontanella Prosecco)
30mls soda
lemon garnish
METHOD
Add ice to a large wine glass or tumbler.
Add prosecco
Pour over Aperol and limoncello and stir.
Add soda.
Garnish with a couple lemon wheels. Salute!
LIMONCELLO
8 natural lemons (free of sprays and wax)
750ml bottle vodka
500grams lemon sugar syrup
1 litre bottle/container, sterilized.
METHOD
Remove lemon zest in long strips, taking care to avoid too much of the white pith.
Combine lemon zest and vodka in an airtight bottle/container and set aside in a cool dark place for 10 days minimum. When the zest turns white your lemon vodka is ready.
Strain lemon zests off vodka and dispose of lemon zests.
Mix lemon vodka and lemon sugar syrup in litre bottle.
Rest limoncello in refrigerator for 24 hours before use.
LEMON SUGAR SYRUP
Zest of 6 natural lemons
250grams castor sugar
250grams room temperature water
METHOD
Remove lemon zest in long strips, taking care to avoid too much of the white pith.
Combine lemon zests with castor sugar for 24 hours in an airtight container. This will gently release all the delicious lemon oils into the sugar
Add the water (warm) to the lemon sugar and stir until sugar dissolves.
Strain zest from syrup.