Big Love

Lessons from making limoncello

Once I was in Italy at dinner and some friendly Italians next to us sent over a bottle of limoncello. We all clinked glasses and the American I was out with took a large swig. Then he grimaced as he reacted to the vodka and sweet lemon. This only roused the Italians to jovially poke fun at him.

On the other hand I took a small sip and did not have a big face like my date. “Ahh, Ahh, she is welcome in Italy!” Was the response of our fellow dinners. I had passed this little test. My date, not so much.

Limoncello is the aperitif of Italy and is often brought back to the states as a souvenir. Its popularity is debatable though, as it can be quite sweet or tart.

To make limoncello, similar to making lemonade, the recipe calls for lemons. Unlike lemonade though, it is the zest that is needed, not the juice, which is then infused into the vodka.

At times I feel like infusing myself in vodka.

The beauty of this drink, besides its vivid yellow color, is that it takes a rind, which lets face it, is trash, and turns it into liquid gold. Yes it gets a little help from sugar and alcohol. But it’s trash to treasure.

I can’t imagine what would make someone decide to put a lemon rind in a bottle of vodka. But the key is someone did and it turned out to be useable, likable, even lovable by a whole country. It’s kind of a great story.

Move over Johnny Appleseed, hello Giovani Lemonseed.