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Limoncello raspberry float
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Limoncello raspberry float
Ingredients
- 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
Method
How to make Limoncello raspberry float
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.
