Life threw me a couple of lemons over the weekend. There’s not much to do but trudge ahead and stay positive, because hey, what’s a few lemons when your life is normally a bushel of oranges (or whatever the metaphorical opposite of lemons may be)?
Everyone goes through ups and downs, has good and bad days, gets up on the right side of the bed or the wrong side. I often like to sit in a crowded place and watch all the people walk by, all with their separate lives and their own set of lemons they’re dealing with. Life’s funny like that.
If you’ve never had limoncello – an Italian after dinner treat usually served cold – it’s basically the equivalent of eating a lemon meringue pie on a lazy Sunday afternoon while lounging around in a sundress in the middle of a lemon grove. A little sip of limoncello will cheer any one up, and though it may be brief, a little sip of happy can go a long way.
One of the things on my List of Things To Make For Ze Blog is actually my own limoncello, since apparently it’s doable and I enjoy the thought of creating something so yummy from scratch. For now, though, I use store-bought.
I do, however, enjoy making my own simple syrup to use in drinks. It’s incredibly easy and you can flavour it however you choose. This recipe calls for making a lemon simple syrup, which I strongly advise you do, but you can swap it for regular if that’s all you have. The measurements in this recipe will leave you with a generously sized jar that you can store in the fridge. This Lemon Poppyseed Yogurt Loaf is the perfect way to use up some of those lemon syrup leftovers.
|Limoncello Mojitos|| |
- Lemon simple syrup:
- 1 cup fresh lemon juice, strained
- 1 cup syrup
- 10 large mint leaves
- ¾ oz lemon simple syrup
- 1 large lemon wedge
- 1 oz light rum
- 1 oz limoncello
- Club soda
- Sprig of fresh mint, for garnish (optional)
- Lemon wedge, for garnish (optional)
- In a small saucepan over medium heat, stir together lemon juice and sugar until dissolved. Bring to a boil, then reduce heat and simmer for about 10 minutes until mixture is thick and syrupy. Store in an airtight container in the fridge.
- Muddle the mint leaves and simple syrup in a highball glass until leaves are fully crushed. Squeeze lemon wedge into the glass. Fill glass with ice, pour in rum, limoncello, then club soda. Give a quick stir before serving garnished with a sprig of mint and a lemon wedge.