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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.

       

    • Optional: Add a splash of vanilla extract for a cream liqueur-style finish.

    • For a thicker texture, strain kefir through a coffee filter or muslin cloth for 1–2 hours before mixing (makes kefir creamier).

    • Why not stay local and try Dingle Vodka?

    Method

    1. 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.
    2. 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.
    3. 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.
    4. Bottle and Chill: Pour into sterilised bottles and store in the fridge. Shake gently before serving, as kefir may separate slightly.
    5. Serve: Best served cold, in small glasses. Garnish with a lemon twist or sprig of mint for extra flair.
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