Limonginochillo (I just made that up) is a variation on Rachel Allen’s Gin and Tonic Sorbet. You can find her recipe here. It is a fine treat and very easy to make. She makes a sorbet from a mixture of lemon juice, sugar and tonic water. It’s not very sweet and more suited to a first or second course than as a dessert. She recommends a splash of gin poured over the sorbet which turns it into a delightful summer aperitivo.
My variation is to use Limoncello instead of gin. If you have Limoncello in the house, go for it. However, I really like gin so I have made my own Limoncello using gin as the base. Now this was a revelation. The herbiness of the gin offsets the sticky sweet lemon.
The recipe specifies vodka or pure alcohol. I’ve made this before with vodka, with poteen (shush, my granny gave it to me) and with grappa. The gin version is the best by a mile.
Lemon Gin Liqueur.
6 unwaxed lemons
75cl (25fl.oz) bottle of gin
225g (8oz) castor sugar
450ml (3/4 pint) pure bottled water.
Soak the lemons in a bowl of water for an hour and then dry them.
Peel the rind from the lemons in strips. Try to avoid any pith.
Place the lemon rind and gin an a wide-mouth jar. Close tightly and leave in a dark place for 20 days. I wrapped the jar in tin foil.
After 20 days, dissolve the sugar in the water.
When cold, add the syrup to the lemony gin.
Strain into sterilised bottles. Try to wait 7 days before drinking.
Serve cold. Once open, store in the fridge.