Our gorgeous property in Bridgetown, Western Australia, retained a small established orchard giving us lemons. So naturally, we made Limoncello.

With these lemons grown on site, we run a simple vapour distillation using lemon peel, native lemon myrtle and vanilla pod. This then rests and matures in vats with hand-peeled lemons for up to three week. Once it turns golden yellow, we add infused spirits and our own home-made sugar syrup to produce a rich fruity limoncello.

We first shared our limoncello at a local market with tastings, and it sold out long before the day was done.

We prefer enjoying it Italian style – storing it in the freeze and serving it in a liqueur glass after dinner. But friends like it with champagne as a limoncello spritzer.