Method

1. Infuse the citrus
Add the lemon zest to a clean glass jar. Pour in the Wildebraam Lemon Liqueur (and vodka if using). Seal and let it infuse for 48 hours at room temperature, giving it a gentle shake once or twice a day.

2. Make a simple syrup
Heat the sugar and water in a small pot until the sugar dissolves. Remove from heat and allow it to cool completely. Stir in the vanilla.

3. Combine
Strain the infused liqueur to remove the zest. Stir in the cooled vanilla syrup. Taste and adjust sweetness if needed.

4. Chill and mellow
Bottle your Lemncello and refrigerate for at least 24 hours. It becomes smoother and more velvety after 3 to 5 days.

Serving suggestions

• Ice cold in small glasses
• Over crushed ice
• Drizzled over vanilla ice cream
• Added to a lemon gin spritz
• Poured over fresh berries for a grown up dessert