Description

This Alcoholic Limoncello Spritz is a refreshing and citrusy cocktail crafted by infusing lemon peels with sugar to create lemon oleo saccharum. Mixed with sparkling lemon water or non-alcoholic Prosecco and optionally fresh lemon juice, this vibrant spritz is garnished with lemon slices and thyme for a bright, aromatic drink perfect for warm weather or festive occasions.

Ingredients

Scale

For the Lemon Oleo Saccharum

Peel of 4-5 lemons (avoid white pith)
1 cup sugar (approximately 1.5 oz or 3 tablespoons per lemon)

For the Spritz

1-1.5 oz lemon oleo saccharum
1 cup lemon sparkling water or non-alcoholic Prosecco
1 oz lemon juice (optional)
Lemon slice or thyme sprig for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Make the Oleo Saccharum: Carefully peel 4-5 lemons, avoiding the white pith, and place the peels in a jar. Add an equal amount of sugar by weight (about 1.5 oz sugar per lemon). Stir and muddle the sugar through the peels several times to release the essential oils. Cover the jar and leave it at room temperature overnight to infuse.
Strain the Oleo Saccharum: The next day, use a fine mesh strainer to press down the lemon peel and sugar mixture, extracting all the infused liquid into a clean jar or airtight container. This liquid is your lemon oleo saccharum, bursting with citrus flavor.
Mix the Spritz: Fill a large wine glass with ice. Pour in 1 to 1.5 ounces of the prepared lemon oleo saccharum, then add 1 cup of lemon sparkling water or non-alcoholic Prosecco. Stir gently to combine.
Add Lemon Juice (Optional): Taste your spritz and if you prefer a more tart and lively flavor, add up to 1 ounce of fresh lemon juice.
Garnish and Serve: Garnish your spritz with a thin lemon slice, a thyme sprig, or both for an aromatic and decorative touch. Serve immediately to enjoy the vibrant and refreshing flavors of this Limoncello Spritz.

Notes

When peeling lemons, avoid the white pith as it imparts bitterness.
Allowing the sugar and peel mixture to rest overnight is crucial for extracting the citrus oils.
You can adjust the amount of lemon oleo saccharum and lemon juice to taste for sweetness and tartness.
This recipe uses non-alcoholic Prosecco or sparkling water but can be adjusted to include alcohol if desired.
Serve immediately after garnishing to maintain fizz and freshness.