Ingredients: Meyer Limoncello Liqueur Makes 1 bottle of finished liqueur 8 lemons (Sarah suggests organic/non-sprayed; either rinsed or washed) 1 750 ml bottle 80 proof vodka* 12 oz simple syrup** Blood Orange Liqueur Makes 1 bottle of finished liqueur 8 blood oranges (Sarah suggests organic/non-sprayed; either rinsed or washed) 1 750 ml bottle 80 proof vodka OR gin* 12 oz simple syrup** Spiced Honey Walnut Liqueur (“Baklava in a Glass”) Liqueur, Makes 1 bottle of finished liqueur 10 oz fresh shelled English-type walnuts (between aisles 9B and 10A) 6 oz wildflower style honey (aisle 9A) 6 oz simple syrup** ¼ vanilla bean (between aisles 9B and 10A) 1 fat lemon peel 15 oz 80 proof brandy* 10 oz 80 proof vodka* Spices ½ cinnamon stick (between aisles 9B and 10A) ½ tsp cloves OR allspice, whole (between aisles 9B and 10A) Cheesecloth to make a satchel with your spices (aisle 9B) **Simple Syrup Makes 12 ounces 1 cup water 1 cup granulated white sugar (aisle 9A) Warm water on the stove, adding sugar regularly. Stir every so often until it becomes clear (no need to boil). Make sure to let come to room temperature before using in class. Tools / Items Needed 3 half gallon canning jars, washed (one for each liqueur) Muddler or wooden spoon
Cutting board Small paring knife Vegetable peeler Hand juicer Saran/cling wrap 3x5� index card and pen Apron Your questions!
*Item not available at BriarPatch Food Co-op.