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.

Why was I away? I went on a trip, then I started a very strict detox (I’ll always return to sweets, don’t worry about it!), and I lost all my data, work, and pictures. Life goes on! With two of my favourite ingredients! I hope they inspire you and that you get baking with them!

Today: lemons

What terrifies me the most when working with lemons? That they are treated! I prefer them as they are, in their natural state. They have a different odour; baking with them is different.

Where do I get lemons from? Wherever I go and lemons grow, I try them. My favourite lemons remain those from Greece.

Why do I love them? I fell in love with lemons during the plandemic. They may be citrus fruits, but they’re extremely versatile. They give a certain freshness to every dessert that includes them.