Drink Recipe
Kefir Limoncello
A tangy, probiotic twist on the Italian classic.
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This kefir limoncello blends zesty lemon with cultured creaminess for a unique summer cocktail.
Serves: 750ml (approx. 12–15 small shots)
Prep time: 15 minutes
Infusion time: 5-7 Days
Ingredients
- Zest of 4 unwaxed lemons (only the yellow part, avoid the white pith)
- 500ml vodka
- 300ml Kerry Kefir
- 150g sugar or honey (adjust to taste)
- 100ml water (optional, to loosen if needed)
Notes:
- Store in the fridge for up to 10 days.
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Optional: Add a splash of vanilla extract for a cream liqueur-style finish.
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For a thicker texture, strain kefir through a coffee filter or muslin cloth for 1–2 hours before mixing (makes kefir creamier).
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Why not stay local and try Dingle Vodka?
Method
- Infuse the Lemon Zest: In a large sterilised jar, combine the lemon zest and vodka. Seal tightly and store in a cool, dark place for 5–7 days, shaking gently once a day.
- Make the Kefir Syrup Base: In a separate jug, mix the kefir with sugar or honey until dissolved. You can warm the kefir slightly (not hot!) to help it blend smoothly if needed. Chill in the fridge.
- Strain and Mix: After 5–7 days, strain the lemon zest from the vodka using a fine sieve or cheesecloth. Slowly whisk the infused vodka into the sweetened kefir. Taste and adjust sweetness or dilution with a little water if needed.
- Bottle and Chill: Pour into sterilised bottles and store in the fridge. Shake gently before serving, as kefir may separate slightly.
- Serve: Best served cold, in small glasses. Garnish with a lemon twist or sprig of mint for extra flair.
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