On the last blog, I gave you my easy and infallible recipe for making your own Limoncello. And aside from enjoying it on its own as an after-meal digestivo, I also promised to let you have a few ideas about how to use Limoncello in other drinks and recipes.

So here are a handful of suggestions to start you off. All tried and tested. And all especially good !

Leading the way, try our very own Villasfor2 House Cocktail.

Get a tall glass and fill it with ice. Add a generous slug of Limoncello; the juice of half a lemon; and top it up with tonic water.

If you’re feeling creative, add a spring of Mint.

This is the perfect summer cooler, with the lemon juice off-setting the sweetness of the Limoncello and giving the cocktail a delicious tang.

Or try a Limoncello Margarita. If I was making you a regular Margarita, I’d use 3 parts Tequila; 2 parts lime juice; and 1 part Triple Sec. For a Limoncello Margarita, use 3 parts Tequila; 2 parts Limoncello; 1 part each of Triple Sec and Lemon Juice.

But don’t dip the rim of the glass into salt as you would with a regular Margarita. Just doesn’t work with this version.

And if you want a change from a Buck’s Fizz, try adding chilled Prosecco or other dry sparkling wine to a measure of Limoncello. Goes down particularly well !

Recipe ideas for your home-made Limoncello

Limoncello’s also great for adding zest to desserts. At its simplest, just trickle it over good vanilla icecream.

Or add it to the glaze when you make a Lemon Drizzle Cake.

But best is using Limoncello to give a new twist to some favourite dessert recipes – like substituting it for Marsala next time you make Tiramisu.

Or swap it for Sherry to soak the sponges when making a proper English Trifle.

Perhaps best of all is to use Limoncello in those two classic desserts – English Syllabub and Scottish Cranachan.

Both are concoctions of unctuous richness, heavy on cream, sugar and – in the case of Syllabub – the addition of a splash of dessert wine or Sherry; and in the case of Cranachan – whisky.

A traditional Cranachan recipe also uses heather honey (instead of the sugar in Syllabub), raspberries and toasted oats.

For the Limoncello version of Cranachan, halve the amount of honey in your favourite recipe – but don’t stint on the raspberries, which for me go way better with the taste of lemon than they do with whisky. And top everything off with a crunchy sprinkle of toasted oats.

Blissful and sinful in equal measure !


By David Brenner