LCBO Food and Drink Early Summer 2016

Sophia’s Lemoncella LCBO 897645, $20.75

The history of limoncello (or lemoncella) is said to go back to the Middle Ages when Southern Italian monks first macerated lemons in sweetened spirit. It was a good idea, especially when using Sicilian lemons (the best in the world). The flaming sam- buca craze had no sooner died away in smart Italian restaurants than the limoncello trend rose up to take its place—a shot of the liqueur poured straight from the freezer as a final digestivo after dinner. The extreme cold muted the sweetness and brought out the deep lemon-rind flavour nicely. There are several versions on the market; this one, made in Rome but with Sicilian lemons, seems to me to have a touch more lemon flavour than the rest— perfect for boosting the tangy citrus curd in our recipe.

Limoncello Mousse Parfaits recipe on page 156

FOOD & DRI NK EARLY SUMMER