Grandfather Workshop on Homemade Limoncello
Now that the cold seasons come, the farmers market and your neighbors tree is full of great, zesty lemons. Marmalade, lemon bars and cakes are all great ways to use them, but the best of all is limoncello, a lemon-flavored liqueur thats made in southern Italy in the winter and drunk ice-cold in the summer.
You dont need to fly to Italy or go to BevMo to savor the essence of citrus, though: making a terrific limoncello at home is easy.
At this month's Grandmother Workshop, Dario Barbone, member of Slow Food Berkeleys leadership committee, will teach us to choose and zest the right lemons for an extraordinary limoncello (or for its more seductive cousin, cream of limoncello).
Please bring 5 to 10 unwaxed organic lemons, a microplane zester (well be bringing some, too) and a pint-sized glass jar. Everyone will leave the workshop with 10 ounces of lemon-flavored spirit and a headful of knowledge on how to make limoncello at home. There will also be cake and refreshments.
This workshop is open to the first 20 people who buy a ticket. Proceeds cover the cost of the alcohol (which were providing) and sponsor Slow Food Berkeleys work.
The home of Andy Beahrs
1949 Yosemite Road
Berkeley, CA 94707
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: No|