10-12 unwaxed lemons (organic or home grown if possible)
1 tablespoon black peppercorns
1 bottle (700ml) vodka
1 cup boiled water
1 1/2 cups sugar
Limoncello is traditionally known as an Italian digestif - perfect to round off your meal. Traditionally limoncello is made up of alcohol, lemons and sugar; we've added some pep with peppercorns, which adds an extra layer of flavour. Try to resist the temptation of opening the jar too soon - leave it at least a week for optimum taste! Recipe by Catherine Milford.
Peel lemons into thick strips with a zester (try to avoid the pith). Slightly crush peppercorns with the flat side of a knife, and add, along with lemon strips, into a large sterile jar. Pour vodka over lemon and pepper mix and stir. Seal jar firmly.
Leave to infuse at room temperature, or in a dark cupboard, for at least five days. When you're ready strain vodka through a fine sieve or muslin cloth, and squeeze to get all the lemony flavour out.
After your vodka has infused, combine water and sugar in a clean bowl. Stir until the sugar dissolves, allow to cool and add to the lemon vodka. Serve neat, with ice if preferred.