How to turn unwanted lemon zest into limoncello – recipe | don't waste

Zero waste magician Benjamin Pryor is the co-founder and head mixologist of our Poco restaurant in Bristol. Our chef Ian Clark rarely leaves him much leftover food to play with, but Ben often turns what's left into homemade cocktails and infusions.

Spent citrus zests are one thing we have an abundance of. To use up this surplus, Ben created a gin with local distillery Psychopomp using our excess organic lemon zest and burdock and sea buckthorn filling. This gin now forms the basis of our house G&T, which also offers our own house tonic. Limoncello is another classic recipe for using up spent lemon zest, and as a result, it's become our homemade digestive, not least because we love being able to serve up a zero-waste spirit we've made at home.

Ben says it's best to peel and store the lemon zest in the freezer while you use your lemons, until you have enough to make a batch of limoncello, because otherwise, the spent lemon pods go quickly. He also says that this recipe, although strong, can easily be diluted by adding up to 500 ml of filtered water, to obtain a lower alcohol content and a less powerful flavor.

Limoncello de Poco

We use organic, unwaxed lemons to avoid excess pesticides and fungicides in this digestive, our go-to which is usually served as a frozen shot straight from the freezer; it is also delicious topped with sparkling water and served over ice as an alcoholic lemonade. Even after being used to make limoncello, spent lemon peel can still be used in desserts or marmalade in place of regular lemon peel; remember that it will also have a hint of alcohol aroma. Freeze the spent limoncello lemon zest on a baking sheet, then wrap in an airtight container and freeze for use within six months.

10 lemons organic untreated750ml vodka300g agave syrup

Peel the zest of 10 organic lemons taking care to remove only the zest as the white skin may be very bitter. Put the zest in a 1200ml jar, add the vodka and leave to infuse (away from direct sunlight) for at least 48 hours for a lightly flavored limoncello, and up to six weeks for a really strong and intensely fragrant; regardless of the duration of administration, be sure to shake the infusion daily. Once infused, finely strain the lemon zest from the liquid, then return the alcohol to the jar with the agave syrup. Shake well to combine, then seal and store in the freezer, ready to serve chilled.