Lucky Blue Smith & Nara Smith Take the Amalfi Coast
As part of our new film series ‘Unpacked’, we explore a destination through the eyes of some of the world’s most seasoned travellers. Each mini-series follows a familiar face as they delve into a Belmond location and share personal travel memories from their own past adventures. In this episode, join Lucky Blue Smith and Nara Smith as they cook recipes rooted in the local region at Caruso, perched above the Amalfi Coast.
Known for her viral recipe videos – whispered ASMR-style voiceovers paired with glamorous old-Hollywood looks – Nara Smith has built a devoted following by making everything from scratch. From homemade cola and gum to fresh ketchup, she can whip almost anything up in her kitchen for her family and husband, model and musician Lucky Blue Smith.
During a trip to Belmond’s Caruso hotel on the Amalfi Coast, the pair met with Caruso’s Executive Chef Armando Aristarco to learn his secrets for celebrating the region’s vibrant gastronomy before they whipped up a creation of their own, inspired by the famous Amalfi lemons that grow in the hotel’s gardens.
Between learning how to properly make a pizza and how to craft a drink in the bar, Lucky and Nara soaked up the Ravello sun at Caruso’s La Piscina Pool Club. Want to recreate these treasures from the best Amalfi Coast hotel at home? Head over to Belmond’s YouTube channel to watch the trio of recipe videos, where Lucky and Nara show us how to make an Amalfi lemon mocktail, a refreshing lemon basil sorbet and a classic Neapolitan pizza.
Recipe: Lucky and Nara's Lemon Basil Sorbet
Ingredients
- 250ml freshly squeezed lemon juice (ideally from Amalfi lemons)
- 150ml water
- 120g caster sugar
- 10 finely chopped basil leaves (plus more for garnish)
- 4 hollowed out lemons
Instructions
Step 1 / 3
Into a small pot, add the lemon juice, water and caster sugar. Bring it to a medium-high heat until it starts to simmer and then bring it to a low heat for 10 minutes or so until the sugar has dissolved in the juice and water.
Step 2 / 3
Take it off the heat, add in the chopped basil leaves and leave the mix to cool completely. Once cooled, add to an ice cream maker and churn until a soft sorbet forms.
Step 3 / 3
Fill each of the four lemons with the sorbet and garnish with a fresh basil leaf to finish.
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