A symphony of cello's is a post that explains you from A to Z how to make beautiful liqueurs like Bergamocello, Lamponello and Zenzerino yourself. Those unknown little brothers from the famous Limoncello are easy to make, you just need to know how,
It's fun and simple to make boozy berries. You don't even need a recipe. Just fill jars with ripe, clean berries, add a high-proof alcohol until the jar is about 3/4 full, then add herbal or fruity liqueur to top it off.
As most foraged food is either unpalatable, bitter, or tastes ‘a bit like spinach’, our advice to you is to smother it with refined sugar and alcohol and transform it into a cheeky little apéritif and/or digestif. First up, Sloe gin.