A few months ago I pretty much started filling up bottles with vodka and throwing ingredients inside; a let’s-see-how-this-goes situation. A few wonderful recipes happened like the homemade hazelnut liqueur and the raspberry one I used in my favorite with favorites chocolate cake. There was half an almost-dried vanilla bean, tightly wrapped in plastic, my idea of preventing it from drying with bad results, and two lemons, which had been part of a few pounds intended to make preserved lemons; while the latter still belongs in my to-do list, the lonesome piece of vanilla found the bottom of a little glass jar filled with lemon peel and vodka, followed by simple syrup. Homemade vanilla limoncello was born, following my friend David’s recipe. And then I forgot about it. For months.
I should’ve been a chemist, I know that now, but food chemistry is so much more fun. A few months ago a friend of mine who is an excellent chef, told me he had started studying chemistry before deciding to follow a n very successful culinary career, and since I know I pondered the idea for a while after finishing high school, I have a feeling there are many frustrated chemists among cooks and bakers.
|Left: vodka, lemon peel & vanilla Right: after adding simple syrup|
- 1 recipe homemade limoncello
- 2 vanilla beans
- Prepare limoncello according to recipe’s directions, adding the beans with the vodka in the first step.
- After adding the syrup, transfer the vanilla bean to the final jar.
- It will have more vanilla flavor as the weeks go by.