Rosemary Meyer Limoncello
(courtesy of Michael C. Moberly, national brand ambassador and distillery general manager for Ferino Distillery in Reno. Makes 3, 750-milliliter bottles)
10 Meyer lemons (or enough to make 1 cup juice)
4 sprigs fresh rosemary
3 cups refined sugar
3 cups water
1 liter vodka
Zest lemons, and place zest and rosemary into large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for 1 week at room temperature. Juice lemons to make 1 cup juice. Strain juice and freeze.
After 1 week, boil water and stir in sugar and cup of frozen juice. Allow syrup to cool to room temperature.
Strain zest and rosemary from vodka and combine with syrup. Fill glass bottles with your mix and cork. Allow to rest 1 to 2 weeks at room temperature.
Place bottles in freezer and drink icy cold. Serve in ice cold glass with a pinch of salt on top or on rim.
