Limoncello

Photo by Charisa Martin Cairn

The following is a basic formula for creating a liqueur. Me thinks this would be good done with rosemary, juniper berries, blueberries, peaches, and a number of different things to make a liqueur with a singular flavor. The cocktail above was fantastic and was 50% limoncello and 50% key lime juice (unsweetened.) Totally grownup lemon-limeade.

Frogged? What is frogged. It's a knitting term, and is used when you need to "rip-it, rip-it." Glass purchased from Raverly.com

From Allrecipes.com

• 10 lemon
• 1 liter vodka
• 3 cups white sugar
• 4 cups water

1. Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature.
2. After one week, combine sugar and water in a medium saucepan. Bring to a boil. DO NOT STIR. Boil for 15 minutes. Allow syrup to cool to room temperature.
3. Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature.
4. Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.