Limoncello Mocktail Using Oleo-Saccharum
There are a ton of reasons why a mocktail may be the best choice for you. Have you ever noticed how hard it can be to socialize when you either do not drink or are choosing not to drink? So many events center around drinking and going to bars, etc. This can be really difficult! I am glad to see there are many more bars and restaurants who are catering to the inclusion of non-drinkers. I see so many menus now that have a separate "mocktail" section. Sure, a lot of these are just lemonade or fruit juices, ha, but they are trying.
Today, we can try to upgrade the "fruit juice" mocktail into something a bit more special and fancy. A traditional limoncello is usually served as a digestif after dinner in the summertime. It is made from the long (usually at least 3 week) process of fermenting lemons, sugar, and vodka. For our mocktail, we are going to take some creative liberties and add a couple different elements (of course no vodka :) ).
We are going to take a similar concept and make an Oleo-Saccharum which essentially translates to "oil-sugar". We will extract the tasty oils from lemon peels using sugar and this leaves behind a delicate and wonderfully bright lemon essential oil. You can do this with multiple other citrus fruits-I recently tried grapefruit and paired it with rosemary in a bubbly water and it was fantastic! I encourage you to do some research on Oleo-Saccharum.
Give this a try and I hope you enjoy!
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Limoncello Mocktail Using Oleo-Saccharum
Recipe details
- 4 mocktails
- Prep time: 24 Hours Cook time: 10 Minutes Total time: 24 hr 10 min
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