Jasper’s Limoncello recipes

Jasper Mirabile’s Limoncello

• 2 bottles vodka

• 20 lemons

• 2 cups water

• 4 cups sugar

Instructions:

1. Wash and peel 20 lemons and reserve all juice.
2. In a 2-quart pot, bring water and sugar to a boil.
3. Remove from heat and cool.
4. In a large container, add vodka and simple syrup.
5. Add juice of lemons and lemon peeling.
6. Store in cool dry area for 2 weeks.
7. Remove lemon peelings and place in miniature decorative bottles.
8. Store in refrigerator.

Jasper’s Note: To make Crema Limoncello, just add 1/4 cup Eagle Brand Condensed Milk to 1 cup limoncello, stir, place in bottle and shake.

Jasper’s Limoncello Pasta

• 1 pound penne pasta

• 1 cup grated peccorino Romano

• 1 lemon, grated

• 1/2 cup limoncello

• 2 cups cream

• 3/4 cup chives

• Cracked pepper

Instructions:

1. Cook pasta according to package directions.
2. Chop chives and reserve.
3. In a large saute pan, melt butter and saute chives and lemon rind.
4. Add limoncello and reduce in pan.
5. Add cream and cheese and bring to a light boil.
6. Season with salt and cracked pepper.
7. Add pasta and toss.
8. Serve with more grated lemon and cracked pepper.