My mission statement for this blog is that “I strive to share every single interesting experience with respect to food and wine.” This also includes my failures in the kitchen, so that we can all benefit from them.
I love making homemade limoncello, because it is so much better than store-bought. After the success of substituting lemons with bergamot oranges to make bergamocello (as Earl Grey tea is made from essential oil of bergamot, you can imagine what this smells and tastes like), I thought it would be great to try limes as well. And while I was at it, why not go all the way and use kaffir limes. And so I did. I followed the recipe for limoncello, but luckily only made half a batch. This means 30 grams (1 generous oz) of kaffir lime peel, green part only, with 250 ml (1 cup) of pure alcohol and 500 ml (2 cups) of simple syrup, made from 375 ml (1 1/2 cup) of water, and 300 grams (1 1/2 cup) of sugar.
Perhaps it would work better with an adjusted recipe (perhaps a shorter steeping time or more sugar), but I’m not very inclined to try this again.