Limoncello raspberry float

  • Preparation Time5 mins
  • Serves2
  • DifficultyEasy
2 scoops raspberry sorbet, divided
2 scoops vanilla ice cream, divided
170ml limoncello, divided, recipe follows
170ml sparkling water or enough to top off, divided
Lemon peel twist, garnish
Limoncello:
12 organic lemons
1 litre 100 proof-vodka
675g sugar
900ml water
1) Fill 2 glasses with 1 scoop of sorbet and 1 scoop of vanilla ice cream each. 2) Pour 85ml of limoncello into each glass and top off with about 3 ounces of sparkling water to create your float. Garnish with lemon twist.

Limoncello:
1) Wash the lemons thoroughly. Using a peeler, take off the skins being careful not to get any of the white lemon pith onto your peelings or it will add bitterness to your limoncello.

2) Place peels into a large wide-mouth jar with all the vodka. Seal tightly. Place the jar in a cool, dry place for 2 to 3 weeks. Shake the jar to remix everything every day or so. You will notice the colour of the liquid changing to yellow as the peels lose their colour.

3) After 1 week, dissolve the sugar completely with the water by heating it on the stove in a large saucepan. Let simple syrup cool to room temperature. Strain the lemon peels from the alcohol and discard. Mix the alcohol with the simple syrup.

At this point you can serve it right away or pour the alcohol into a bottle with the simple syrup and place in the freezer to chill. Once chilled it becomes thick and syrupy.

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