A family recipe and a pile of rejected lemons

Stefan Di Benedetto grew up on his family's Northern Italian limoncello recipe and started tinkering with it on the side while he was working construction. He kept going until it wasn't quite the original any more: less sugar, more zest off the lemon, and a lower ABV so it drinks like a spritz instead of a liqueur someone has topped with soda.

The lemons are the part worth telling your customers. Solbevi buys fruit the retailers rejected, lemons that were the wrong shape or the wrong size for a supermarket shelf and were on their way to being waste. Every batch gets tested for consistency, because a knocked-back lemon is a cosmetic problem, not a flavour one.

There's no prosecco in it either, which is unusual for a spritz and means it isn't sitting on someone else's supply chain. Real lemons, no artificial flavours, gluten free, made here.