How to turn unwanted lemon rind into limoncello – recipe | Waste not

Zest your lemons while fresh and store the zest in the freezer for later use – or use to infuse vodka in this sprightly limoncello aperitif

Zero-waste wizard Benjamin Pryor is the co-founder and chief mixologist at our restaurant Poco in Bristol. Our chef Ian Clark rarely leaves him much food surplus to play with, but Ben often turns what does get left behind into house cocktails and infusions.

Spent citrus rinds are one thing we do have an abundance of. To make use of this surplus, Ben created a gin with local distillery Psychopomp using our excess organic lemon zest and foraged burdock and sea buckthorn. This gin now makes up the base of our house G&T, which also features our own homemade tonic. Limoncello is another classic recipe for using up spent lemon rinds, and as a result it has become our house digestif, not least because we love being able to serve a zero-waste spirit that we’ve made in-house.

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