Limoncello Raspberry Float Food

LIMONCELLO RASPBERRY FLOAT

Steps:

• 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.
• 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.

RASPBERRY BASIL LIMONCELLO COCKTAIL

Steps:

• Combine the raspberries, basil, lemons and simple syrup in a small pitcher and muddle until the raspberries are mashed. Add the Limoncello and vodka. Let chill in the refrigerator for 30 minutes to allow the flavors to meld.
• Put crushed ice into rocks glasses and add some of the raspberry mixture. Fill to the top with sparkling wine. Garnish with lemon and raspberries and basil sprigs if desired.

LIMONCELLO RASPBERRY TORTE

Steps:

• In a small bowl, using a fork, mash 3/4 of the berries with the sugar and liqueur until fruit is broken down but still slightly chunky. Refrigerate for 20 minutes and up to overnight for flavors to meld.
• When ready to serve, put the cheese on a plate with a rim. Fold the remaining whole berries into the chilled berry/liqueur mixture until combined and spoon it over the top of the cheese. Serve with a cheese knife to smear the delicious mixture on the shortbread cookies.