Ingredients:
10 lemons
1 x 750ml bottle vodka
3 1/2 cups water
2 1/2 cups sugar
Take the zest from the lemons (use the lemons for something else, like lemonade). Place the lemon zest in a container that will hold at least 1 litre and then pour the vodka over the zest and cover or put the lid on. Steep the lemon peels in the vodka for about 4 days at room temperature.
After 4 days, stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Allow to cool completely then pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer and discard the zest. Transfer the limoncello to bottles, seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
We just fancied a quick snack and wondered what we could put onto those little crunchy biscuits in the cupboard.
Into a medium bowl (our pestle and mortar is too small) went 150g black olives, a tablespoon of capers, juice of a small lemon, 3 tablespoons of olive oil, 3 cloves of garlic, a few chilli flakes for a bit of kick and a nice handful of parsley.
Now pretending you are using a pestle and mortar, beat the living daylights out of it until you get a nice rustic paste, not too smooth, then spread it on your crackers, fresh bread etc and enjoy with a glass of wine.