World Cup woes.......

Italy got knocked out of the World Cup today. I have to keep telling myself it's only football but I am a proud and patriotic Italian, so I am suitably narked off. (understatement of the century!)

Anyway if we had been given the two goals we should have had (except for a blind linesman) then we would have gone through. Although I was screaming at the tv and shouting abuse at all the players, mainly the Italians, Lippi, the slovakian,timewaster of a goalie and the horrible slovakian team, I have to admit that in the last 20 minutes the Azzurri bucked up their ideas and played with real passion. I wish they had done that from the start. Moving swiftly on before I burst into a fit of passionate, Italian tears, I dedicate the following recipe to the fallen champions. Tis not a cake, alas, but a stiff, alcoholic drink, Italian and world famous.

Limoncello, sour like the taste left in my mouth from this World Cup but refreshing like the memories of Grosso scoring the winning penalty in 2006.

I am lucky enough to have a cousin who owns her own lemon groves along the Amalfi coastline, where this fruit grows in profusion. We always have plenty of limoncello to go round and it works wonderfully both as an aperitive or a digestive.
It is best served ice cold and can be kept in the freezer. Like many liqueurs it can be used in a number of desserts, cakes and cocktails.
Best made with large, unwaxed lemons (preferably from Italy).
We use 96% proof alcohol but if you cannot find it use a very good, strong vodka.

This makes approximately 1 litre.
1 litre alcohol, 1kg caster sugar, 10 lemons, 1 litre water.

Wash and dry the lemons, peel the zest off them and place them in a large jar with the alcohol. Cover the jar, keeping it airtight and leave the peel to macerate for 20 days.
After 20 days make the syrup by heating the sugar in the water until dissolved. Let the syrup cool and then add the alcohol mixture.
Leave this mix for 24 hours then strain the limoncello and place it in a bottle.
Leave the liqueur a further week and then store in the fridge or freezer and enjoy when desired.

As with most liqueurs the longer you leave them to macerate and infuse the stronger and more depth of flavour they will have.

SALUTE