Cranberry limoncello
Makes: 5 x 500ml bottles
Prep time: 25 mins, plus infusingTotal time: 
Recipe photograph by Martin Poole
Cranberry limoncello
A festive take on limoncello that’s great on its own, with tonic water or drizzled over ice cream. Gift a bottle with a note on serving suggestions
Makes: 5 x 500ml bottles
Prep time: 25 mins, plus infusingTotal time: 
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Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 5 organic unwaxed lemons
- 250g fresh cranberries (or frozen, defrosted)
- 1 x 1 litre bottle of vodka
- 600-750g caster sugar
Step by step
Get ahead
The cranberry limoncello should be stored in the fridge right after making and served chilled. It will keep in the fridge for up to three months.
- Use a vegetable peeler to pare the zest from the lemons, avoiding any white pith. Add to a large clean jar with the cranberries and pour over the vodka. Seal with a tight-fitting lid and leave for 7-10 days, gently shaking the jar each day.
-
Combine 600ml freshly boiled water and up to 750g caster sugar (depending on how sweet you want it to be) in a large heatproof bowl, stirring until the sugar has dissolved. Strain the vodka into the bowl, discarding the cranberries and zest, and stir to combine. Using a funnel, pour into sterilised 500ml bottles* and seal, using ribbons and tags to decorate.
*Sterilise your bottles for 5 minutes in a medium-hot oven (190°C, fan 170°C, gas 5).
