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You can’t just throw together homemade limoncello—it has to be nurtured, just like Grilled Butterflied Langoustines. We suggest a minimum sit time of 10 days to get the flavor profile just right for this simple, dessertlike cocktail.
For the limoncello
- 500 ml. Tito’s Handmade Vodka
- 1-2 cups simple syrup
- 4 lemons
For the Float
- ½ pint raspberry sorbetto
- 1½ oz. limoncello
- 8 oz. prosecco
Carefully peel the lemons, avoiding the white pith. Combine vodka, simple syrup and lemon peels in an airtight glass container. Let sit in a cool, dark place undisturbed for up to 14 days. When ready, strain through a cheesecloth into a clean glass bottle, cap, and store in the freezer for up to three months. Scoop the sorbetto into a frozen glass, and add the limoncello. Slowly top with the prosecco. Garnish as desired.