Limoncello recipe

One of the best things about summer is the arrival of delicious cherries from Central Otago. The season starts in  mid-December and doesn’t end until mid-February, so once the Christmas rush is over you can buy up large quantities for quite good prices. I always order a kilo or two direct from the orchards.

Preserving fruit, such as cherries, in alcohol goes back many years as a way of using up produce while it is in season- and cherry brandy is one of the easiest ways to do this.

I adapted this recipe from what is believed to be the first cookbook written for the home cook, Modern Cookery  for Private Families by Eliza Acton, originally published in 1845. Eliza dedicated her book to the housekeepers of England.

I’ve made this cherry brandy for several years and every summer when I pack up our caravan for the winter, I leave a jar of it in the wardrobe, ready to be enjoyed the following year.

Cherry brandy is also a great ingredient to have on hand to add to sauces.

I’ve also included a recipe for limoncello, which I doubt our Kiwi nanas ever sampled in their lifetime – but I think many Italian nanas or nonne would have made it on a regular basis.

It’s best made at the height of the lemon season in March, April and oay, but as long as you buy New Zealand-grown lemons which haven’t been waxed it should turn out to be quite delicious.

Cherry brandy

• Large glass jar – I use the ones with a sealing lid

• Fresh cherries (enough to fill the jar)

• Caster sugar

• Brandy (get the cheapest you can find)

1. Take the stem off each cherry and prick the fruit all over with a sterilised darning needle.

2. Fill the jar almost to the top with the cherries, making sure to discard any rotten ones.

3. Pour on caster sugar so that it’s full from the bottom to about one third of the jar. Then fill the jar to the top with brandy.

4. Seal with a good-fitting lid and store in a cool, dark place for six weeks – or longer if you are patient.

Limoncello

• 12 or more lemons (Give them a wash if you think they may have been sprayed)

• 1 litre bottle of cheap vodka

• 750g caster sugar

• 900ml water

1. Get your family to help you peel the lemons, taking care not to get any pith. Throw the skin into a large sterilised jar until they reach the top. Pour over the vodka until all the peel is completely covered.

2. Seal and store in a dark place for at least 48 hours. The longer you leave it, the stronger the flavour and better the colour, but you will get a very good limoncello in just two days.

3. When you’re ready to bottle your limoncello, make a syrup from the sugar and 900ml of water. Dissolve the sugar and boil for a few minutes until it takes on a syrup-like consistency. Cool.

3. Strain the peel from the vodka and combine the now well-flavoured and coloured vodka with the syrup. Stir well and bottle. Always serve the limoncello very cold. We keep ours in the freezer.