Raspberry and Meyer Lemon Limoncello
1 cup raspberries
4 ea Meyer lemons
1 cup sugar
1 bottle vodka or everclear
Using potato peeler, remove zest from the lemons. Place them in large mason jar with sugar. Using cocktail muddler, muddle zest and sugar to release oil. Add raspberries, and muddle a bit more. Squeeze juice from the lemons into jar, then top with vodka or everclear and place lid on jar. Shake well and let sit, refrigerated, for at least 3 days. When ready to serve, strain liquids from solids and enjoy chilled, over ice or topped with soda water.