We travelled to Naples and its surroundings in March, for Marcel’s birthday. On Procida, an island I had wanted to explore for a long time, we were gifted many lemons. So, when we returned home, Marcel made limoncello.

What did he use?

8-10 organic lemons

1 litre of 96% alcohol

750g sugar

1 and a half litres of water

Carefully peel 10 medium organic lemons (as the Procida kind is large, we peeled 8), not to add the white part (which turns the drink bitter and cloudy). In a three-litre jar, pour the alcohol. Leave to set for at least 2 weeks (preferably 3) in a cool spot (but not the fridge); stir every 2-3 days.

After 2 or 3 weeks, melt the sugar in the water. Let it cool. Then, pour it over the mix in the jar (strained from the lemon skins). Leave another week to set fully.

1100ml water

200g sugar

2 quinces

To me, fall equals quinces. These are some of my favourite fruits. I am lucky to receive them every year from Oneşti, from Marcel’s parents, so I eat one a day. J

This year, there were more quinces than ever, so some started to spoil. The solution to that? A compote!

Place a pan with the water and sugar on low heat. Add the quinces (wash them, clean them, and cut them into small pieces). Simmer for 30 minutes.

It cooled my day!

250ml water

50g sugar

8 small pears or 3 big pears

I have always loved compotes. I still remember an apple and grape compote that our nursery school teachers made for us. The compotes made by my Mom and my grandmothers were also legendary. Those were happy times!

I have rediscovered my love for compotes. Romanian pears are sweet and delicious in August, so I put them to good use – and a compote is apparently also a good remedy when you are sick.

Place a pan with the water and sugar on low heat. Add the pears (wash them, clean them, and cut them into small pieces). Simmer for 10-15 minutes, depending on how ripe the pears are.

Serve hot or chilled. It is wonderful!

1l water

1kg sugar

4 organic lemons

25 elderflowers

Each June, Marcel and I have things on our list: ’We’ll go pick elderflowers... June can’t pass without us making syrup’. To honour our childhood summers, full of elderflower scent and spent in our grandparents’ home, we find a sunny afternoon and pick elderflowers (Marcel – more). He also recreates the childhood taste. How?

Separate the elderflowers from the stem.

Boil the water and the sugar until the latter melts. Let the mix cool.

Transfer it into a large jar, squeeze the lemons, and add the elderflowers.

Keep the jar in a cool space for 3 days.

How to serve? Pour 2 fingers of cordial in a glass; add still or bubbly water.

What will happen? You’ll get refreshed and overwhelmed by memories. J

ꕤ

500ml water

1kg sugar

juice from half a lemon

40 elderflowers

It’s June again, so Marcel’s stocking up on elderflower cordial. It’s the second he has made this season. He used a different recipe, which he encouraged me to share.

Clean the flowers. Then, place them into a large-neck bottle.

In a pan and on low heat, mix the water, sugar, and lemon juice. 10 minutes later, pour the resulting syrup onto the elderflowers in the bottle. Let it sit in the light for 4 days.

I smelled what he got! With this scent, my Grandma would wait for me in Bod. ♥