LIMONCELLO AND MINT SPARKLER: I AM HOT, BUT NOT IN A GOOD WAY

Friday, June 10, 2011

adapted from Gourmet Today edited by Ruth Reichl

An early heat wave has sent the country into a tailspin. Welcome to my world!

In Southeastern Texas, we live in the mid 90s everyday for several months of the year. With high humidity, the heat is oppressive even in the shade. We are used to it and are prepared to deal with it. Down here, we are air conditioned in our cars, homes, and everyplace else indoors. You are not. I feel your pain, and I am here to help.

Make yourself and your adult friends an icy pitcher of limoncello mint sparklers. Limoncello is an Italian liqueur made by steeping lemon peels in alcohol. This recipe lightens things up a bit by infusing the limoncello with fresh mint and then diluting it with a little club soda and fresh lemon juice. On a hot summer day, it will cool you off plus, it has just enough alcohol to take the edge off your frayed nerves.

When I am hot, I think about going somewhere cool. Sometimes, I even research the real estate market in places like Alaska and Chile. When you drink limoncello, you should think Italy. With your cold glass in your hand, close your eyes. Imagine for a moment that you are on the Amalfi Coast. You’ve ridden your Vespa on impossibly narrow winding roads to a small village where you stop at hotel that appears to be dug into a cliff overlooking the water. It’s hot and sunny, but there is a lovely breeze. You order a limoncello. The waiter brings you a chilled glass of it. Take a sip. As the cold liquid runs over tongue and down your throat, it tastes like Mediterranean lemons on ice. Stay cool. Everything is going to be okay.

1 cup loosely packed fresh mint leaves

1 cup chilled limoncello (keep your limoncello in the freezer)

1/2 cup fresh lemon juice (2-3 lemons)

3 cups chilled club soda

ice cubes

1. INFUSE THE LIMONCELLO WITH MINT: In a mixing bowl, combine limoncello with the fresh mint. Gently mash the mint with a wooden spoon. The purpose of this is just to bruise the leaves so that they give off their flavor. Cover and refrigerate for 1 hour.

2. STRAIN THE LIMONCELLO: Place a mesh sieve over a pitcher. Pour the limoncello mixture through it. Press on the caught mint leaves to extract every drop of the limoncello you can and then discard the mint.

Note: The strained mixture can be refrigerated for up to 2 hours.

3. COMBINE MIXTURE REMAINING INGREDIENTS AND SERVE: Add the lemon juice and club soda to the limoncello and stir to combine. Add enough ice to fill the pitcher and then pour the liquid into glasses. Garnish each glass with mint sprigs and lemon slices.