Description
A refreshing Alcoholic Limoncello Spritz recipe that combines the bright, aromatic essence of homemade lemon oleo saccharum with sparkling lemonade or non-alcoholic Prosecco. This cocktail is lightly sweetened, citrusy, and perfect for warm days or casual entertaining.
Ingredients
Scale
For Lemon Oleo Saccharum
- Peel of 4-5 lemons, avoiding white pith
- 1 cup sugar (approximately 3 tablespoons per lemon, total 4.5 to 6 tablespoons)
For the Spritz
- 1 to 1.5 oz lemon oleo saccharum
- 1 cup lemon sparkling water or non-alcoholic Prosecco
- 1 oz fresh lemon juice (optional)
- Lemon slice or thyme sprig for garnish (optional)
Instructions
- Prepare the Oleo Saccharum: Wash and carefully peel the lemons, avoiding the bitter white pith to ensure a clean citrus flavor. Place the lemon peels into a jar and add an equal weight of sugar—if you don’t have scales, use about 3 tablespoons of sugar per lemon. Stir the mixture and gently muddle a few times to release the lemon oils, then cover the jar and leave it at room temperature overnight to infuse.
- Strain the Oleo Saccharum: The next day, strain the sugar and lemon peel mixture using a fine mesh strainer into a clean jar or airtight container. Press down with a spoon to extract as much flavorful liquid as possible. This extracted liquid is your lemon oleo saccharum base for the spritz.
- Assemble the Spritz: Fill a large wine glass with ice cubes. Pour in 1 to 1.5 ounces of the prepared lemon oleo saccharum, then top it off with 1 cup of lemon sparkling water or non-alcoholic Prosecco. Stir gently to combine the flavors without losing carbonation.
- Adjust Flavor: Taste your spritz, and if you want extra brightness and acidity, add 1 ounce of fresh lemon juice. Stir gently to incorporate the juice into the cocktail.
- Garnish and Serve: Add a thin slice of lemon and/or a sprig of thyme as garnish for a visually appealing presentation and aromatic touch. Serve your refreshing limoncello spritz immediately and enjoy!
Notes
- Be sure to avoid the white pith of the lemon peel as it can make the drink bitter.
- Overnight infusion for the oleo saccharum is essential to properly extract lemon oils and sweetness.
- This recipe uses non-alcoholic Prosecco or lemon sparkling water for a light, bubbly spritz; for an alcoholic variation, you might add a splash of vodka or traditional limoncello.
- Adjust sweetness by varying the sugar amount or adding more lemon juice according to taste.
- Oleo saccharum can be stored in the refrigerator for up to one week.
