Last night's class was definitely one for the books.  I made a big batch of authentic limoncello base several weeks ago, and it's been infusing in my basement.  Last night my students and I made a simple syrup and finished the limoncello transformation.  

Needless to say, before they arrived to class, I'd already transformed a small batch earlier in the day, and had the sunny liqueur already chilled and in tiny, chilled shot glasses to greet them as they arrived at the cannery! We toasted and sipped all evening.

After demonstrating the stages of making the liqueur, I showed them how to combine it with other fruits.  We made an limoncello and apricot jam, and a limoncello and pear preserve.  Then we served them over ice cream as a quick dessert.  

As you can see in the picture, we couldn't help ourselves: we just HAD to clean out some lemons and scoop the ice cream & jam dessert into the halves.  Pretty AND yummy!

Our next Masters canning class is next week:  Relishes.  Keep in mind that the prerequisite for this class is our beginner's Boot Camp.   We have a new Boot Camp scheduled for June.