This light citrusy spritz has been popping up all along the coast over the past decade, particularly in Sicily. Apart from being a beautiful colour and wonderfully refreshing, it’s also a good way to use up prosecco or limoncello, which I often have lying around. It’s important to get the balance right – too much limoncello will make it too tart and alcoholic; what you’re aiming for is a subtle citrus note within a glass of dry prosecco. Now that I’ve discovered how easy and delicious it is to make homemade limoncello (see page 232) I’ll often use my own here, but shop bought is also fine. My only word of caution would be to add less as it can taste more synthetic and throw the balance off; start with half the amount recommended below and taste before adding any more to make sure
it’s not too sweet.