A fresh lemon note is one of the simplest ways to brighten a ganache, a buttercream or a summer sorbet, and our Limoncello 70% vol does it without adding any colour or sugar. It is made with lemon peel and other natural flavourings and has no colour at all, so a white chocolate filling stays perfectly white.

A little goes a very long way. Its flavour is far more concentrated than 70% alone would suggest, so a recipe written for a bottle of drinking limoncello can't simply be scaled by its alcohol content. Start with a small amount, taste and build up from there. Because so little goes in, it brings very little water to a ganache too, which keeps the filling thick and helps it last.

How to Use Limoncello 

Stir it into a ganache, buttercream or cream when the mixture is barely warm, as a hot mix lets the lemon evaporate along with the alcohol. Our Limoncello Truffles recipe, with dark chocolate and fresh lemon zest, is a good benchmark for your own ganache. It also flavours the syrup for a lemon drizzle cake, a sorbet base or a cheesecake filling, and with no colour of its own, it won't dull the pink of a raspberry ganache.

Ideas to Try 

Lemon works with white and dark chocolate, raspberry, blueberry, basil and almond.

• Limoncello truffles
• White chocolate and limoncello ganache
• Lemon drizzle cake with a limoncello syrup
• Raspberry and limoncello bonbons
• Limoncello sorbet
• Lemon and blueberry cheesecake