WHAT YOU DO
Step 1. To make the limoncello, put the lemons in a bowl of cold water and leave to soak for an hour. Remove from the water and dry with paper towels.
Step 2. Use a vegetable peeler to carefully peel the rind from the lemons, taking care not to remove the white pith. Put the lemon rind in a wide-mouthed jar, pour over the vodka and cover. Leave in a dark place for 20 days.
Step 3. After 20 days, put the sugar and bottled water in a saucepan and bring to the boil, stirring to dissolve the sugar. Remove from the heat, cover and leave until cold.
Step 4. When cold, add the sugar mixture to the lemon zest mixture. Strain the mixture, pour into sterilised bottles and seal. Leave in a cold, dark place for seven days before serving. Serve cold and, once opened, store in the fridge.
Step 5. To make the cocktail, pour the Limoncello into a large wine glass and top up with Prosecco.
Step 6. Add the ice, lemon slice and mint and serve at once.
Recipe extracted from Cucina di Amalfi by Ursula Ferrigno, published by Ryland Peters & Small (£20)
