This limoncello recipe requires at least 1 week to infuse but the longer, the better. We let ours infuse for 3-4 weeks. 

Limoncello

Makes 1.8L 

Ingredients

8 large lemons, washed and dried 
750ml vodka (we used Absolut Vodka) 
750ml hot water 
3 cups sugar  

Method

1. Using a sharp knife or vegetable peeler, cut the yellow rind from each lemon, removing as little of the white pith as possible (this will add bitterness). 
2. Place rind pieces into a 1L sealable jar or container and pour in the entire bottle of vodka. Use a weight, such as a heavy glass, to keep the lemon rind submerged in liquid.  
3. Seal and store in a cool, dry and dark place (a dark cupboard is best) for at least 7 days, or up to 1 month. The liquid will take on a beautiful golden hue.  
4. Once infused, strain vodka over a sieve to remove lemon rind. Discard rinds. 
5. Place water in a pot over high heat and bring to a boil.  
6. Add sugar and remove from heat. Stir thoroughly to fully dissolve sugar. Cool the sugar syrup completely. 
7. Combine infused vodka and sugar syrup and pour into freezer-safe sealable jars or bottles.
8. Keep in the freezer and serve ice cold for a stunningly fresh shot, or add to sorbets, ice creams or brushed onto cakes.  
9. Store limoncello in the freezer for up to a year. It will take on a syrupy, slushy consistency, which is ideal. If it does freeze solid, move to the fridge instead. 

Recipe & styling: Sjaan van der Ploeg
Photography: Zhann Solomons

Also read: Amalfi lemon sorbet

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Spicy, herby or sweet, it won’t be easy to choose just one of Anke Roux’s quick and easy ultimate braai marinades. And we snuck in two of her braai rubs, just to tempt you…  

1. ASIAN ORANGE, SZECHUAN AND GINGER MARINADE

Here’s how: Place the finely grated zest of 1 orange and the juice (125ml) of two oranges in a saucepan. Add 80ml sugar, 1 Tbsp Szechuan peppercorns, 1 tsp milled black pepper, 4cm knob ginger that’s been finely julienned, 1 tsp  sesame oil and ¼ cup each light soy sauce and dry sherry. Bring to the boil and reduce by two thirds. 

Good for: chicken, fish, prawns, calamari, steak and pork. 

2. LEMON, GARLIC AND HERB OIL MARINADE

Here’s how: Place the grated zest and juice (60ml) of 1 lemon, 2 lemon leaves (optional), 2 bay leaves, 1 large sprig lemon thyme, 2 garlic cloves and ¼ cup chopped chives in a mortar. Add a large pinch sea salt flakes and ¼ cup extra virgin olive oil and bash with pestle until well combined and leaves are broken up. 

Good for: steak, chicken, whole fish and lamb.  

3. PERI-PERI LEMON, GARLIC AND TOMATO MARINADE 

Here’s how: Melt ¼ cup butter in a pan. Add 6 finely chopped garlic cloves and cook until fragrant. Peel and quarter 4 tomatoes. Add to pan with ½ cup (white wine, 2 Tbsp sugar, 2 bay leaves and a pinch each of peri-peri and sugar. Cook until tomatoes have broken down. Blitz with a stick blender and season. 

Good for: chicken, steak (for prego rolls) and prawns. 

4. COCONUT CREAM, CURRY POWDER, APRICOT JAM, CORIANDER AND LIME MARINADE

Here’s how: Whisk together 80ml smooth apricot jam, ½ cup coconut cream, 2-3 Tbsp curry powder, 1 Tbsp grated ginger, grated zest and juice (60ml) of 1 lemon and a handful chopped coriander. Season with salt and milled black pepper. 

Good for: pork, lamb or chicken kebabs, chicken pieces, pork chops, prawns, and game fish steaks such as tuna, dorado and swordfish. 

But wait, there’s more… 

LOUISIANA DRY SPICE RUB

Here’s how: Mix 1 Tbsp each smoked paprika, ground cumin, ground coriander, dried thyme and garlic powder. Add 2 Tbsp brown sugar and mix. 

Good for: chicken pieces, steaks, prawns, lamb chops, and pork ribs, belly and chops.  

KAROO-STYLE DRY RUB

Here’s how: Roughly grind 3 Tbsp coriander seeds with a pestle and mortar. Add 1 Tbsp each dried thyme, rosemary, mint, and garlic powder. Add 1 tsp each ground allspice and ground clove. Mix well.  

Good for: lamb ribs, butterflied lamb leg and shoulder, venison, ostrich, and steak. 

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