I can't claim credit for this Limoncello but it does rock the house down.

I can't claim this recipe as my own. What I do with it however is my own more or less. The recipe comes from celebrity chef Mario Batali and it can be found HERE.

So what have I done with it other than serve it straight up over ice as an apertif? A few things actually.

A trick or two...don't use plastic in the process of making the recipe. The lemon oils with the help of the vodka will permeate the plastic and ruin it for anything else. Learned this the hard way so pay heed to this little warning. Storing the final product I found that using the Efferve stoppered bottles makes for a tight seal as well nice presentation. (I'm totally fond of the Efferve lemonade and blood orangeade so having empty bottles around is not an issue...rather than recycle I reuse this time around).

Limoncello marinated fruit is awesome over icecream or pound cake. Take strawberries, peaches and whatever other fruit you like that is in season and cut up into bite sized pieces in a bowl. I use a ratio of about 1 part limoncello to 4 parts cut fruit. Let it marinate overnight or at least 6 hours for all of that boozy lemony goodness to soak into the fruit before serving.

Limoncello cocktails...light and refreshing. Use equal parts club soda and limoncello over ice and a sprig of mint.

Limoncello cake....make your basic yellow cake. When done baking and cooled to room temp remove the cake from the pan. On a wire rack place cake, poke it with a cake tester (toothpick will work too) all over the top. Carefully and slowly pour 1/4c limoncello over each layer of cake.

Take the cake layers and frost as usual. (I haven't made a limoncello glaze yet but imagine it can be done and its on my test agenda to take the lemon taste up one more level).

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