Limoncello Raspberry Float - raspberry sorbet

Method

• 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.
• Yield: about 8 cups