I don't preserve. I don't do canning. I have never made a jelly or a jam. I make limoncello. Actually, I assist my dad, who makes limoncello. Then, much to my benefit, I distribute it to friends and ...

Fruit salads are generally recommended in summer. A fine mixture of different summer fruit, lime juice and perhaps a scoop or two of vanilla ice cream is irresistible. While most restaurants, cafes ...

BATON ROUGE, La. (WAFB) - With mixed fresh berries, accented by tart lemon and a hint of boozy limoncello, this tasty fruit salad will work as a refreshing light dessert as well as a side to any ...

Add Yahoo as a preferred source to see more of our stories on Google. In Sorrento, on the island of Capri and the Amalfi Coast in southern Italy, there's no escaping lemons. They hang from trees in ...

It’s easy enough to freehand your way into a decent bottle of limoncello. All you need is a generous handful of lemon zest, a neutral spirit, some sugar and a couple of days of infusing patience. But ...

Put the passion-fruit pulp in a food processor and whizz for a few seconds to loosen the seeds from the flesh. Transfer into a sieve set on top of a medium saucepan, pushing through as much of the ...

It’s a vibrant, heady, sweet and fragrant beverage, best sipped while ice cold at the end of a meal. Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism ...

Ah, limoncello, that sunshine-colored Italian digestif that people either love or loathe. At worst, it’s tart, oversweet, or chemically altered, ponging of a freshly mopped floor. But at its ...