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By Jason Bond, Executive Chef

Beacon Hill Bistro, Boston

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1. Use either the berries or flowers, depending on the time of year. Pull all off of the branch and gently wash. 

2. Place the berries or flowers in a glass jar, filling ⅓ of the jar. 

3. Add a couple strips of Sorrento Lemon peel (yellow only) and a good dash of sugar. 

4. Fill the jar to the top with vodka or another neutral spirit.

5. Wrap tightly and store in the refrigerator for several weeks before serving.