Cool demos at the Share Faire

The Share Faire team tried something new at the December 13 holiday Share Faire, held at Cubberley Community Center. Instead of lots of things happening at once, folks got to dig deeper, with in-depth classes.


Everyone had a great time, and learn cool and tasty new skills, and got into the action. Many thanks to the teachers!

Diane Ruddle – Homemade Sauerkraut
Tom Kabat – Patching Your Bicycle Tire
Priya Sundararajan – Juggling
William Mutch – Darn Those Socks
Hillie Salo – Seed Saving
Peter Ruddock – How to Make a ‘Cello (limoncello, that is)

Click to learn more about our quarterly Share Faire and how you can get involved.


How to Make a ‘Cello

What is a ‘cello?

Limoncello is a sweet liqueur, alcohol infused with lemon zest, native to southern Italy. It’s cousin arancello is infused with orange zest. In reality, you can infuse alcohol with the zest of just about any citrus fruit: lime, grapefruit, mandarin, tangerine, pomelo, …


  • ½ liter grain alcohol, Everclear or vodka

  • 3 lemons, 3 limes, 4 mandarins, 2 tangerines, 1 ½ oranges, 1 grapefruit or ½ pomelo

  • ½ liter hot, but not boiling, water

  • 2 cups white sugar


  • Zest the citrus into long strips, making sure to get as little of the white pith as possible (the pith will make your ‘cello bitter)

  • Put the zest into the alcohol and infuse for at least 48 hours

  • Dissolve the sugar in the hot water, to make a simple syrup

  • After the syrup cools, mix it with the alcohol

  • Filter the ‘cello to remove the zest

  • Store in a glass container in a cool, dark place for at least a month


  • You can use brown sugar, but the color of your ‘cello will not be as vibrant

  • Use more or less simple syrup to taste; generally use less syrup in alcohol with a smaller alcohol content

  • Store finished ‘cello in the freezer and serve it directly from there

  • Pour over vanilla ice cream, add to fruit salads, …


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