Limoncello Raspberry Float
- 2 scoops raspberry sorbet, divided
- 2 scoops vanilla ice cream, divided
- 6 ounces limoncello, divided, recipe follows
- 6 ounces sparkling water or enough to top off, divided
- Lemon peel twist, garnish
- 12 organic lemons
- 1 liter 100 proof-vodka
- 3 cups sugar
- 4 cups water
Fill 2 glasses with 1 scoop of sorbet and 1 scoop of vanilla ice cream each. Pour 3 ounces of limoncello into each glass and top off with about 3 ounces of sparkling water to create your float. Garnish with lemon twist.Limoncello:
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. 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 everyday or so. You will notice the color of the liquid changing to yellow as the peels lose their color.
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.
Yield: about 8 cups
Recipe courtesy of Danny Boome Ltd / For: "Rescue Chef" Season 1, 2008