Oh you also do the lemon-cello (limoncello) my mum just did hers but she uses vodkaThis how we do it but obviously it wouldn't be the same elsewhere. We go to Italy to buy 90° alcohol ( it's illegal in France). We make a "syrup" by melting sugar in heated water, the exact amount of sugar depends on what fruit or plant we use. The proportion of alcohol and syrup is always half and half, to obtain a final result slightly less than 45°. We then leave the alcohol, the syrup, and the fruit or plant for a certain amount of time, usually one month for plants or spices, and three months for fruits. Then if we used plants, we take them out and filter, with fruits it depends (we leave the cherries, the grapes, but take out the lemons for limoncello).
Thank you so much for that explanation. I'm really ashamed that I didn't even know of american gaited breeds, and I'm going to look up more about these on the web. I only knew of a few european breeds, islandish, lusitanian and spanish, they are considered quite rare and expensive here if they really have the four or five gaits. Rosie is really lucky to grow up with those horses ! (And I find Dirt really beautiful on those pictures.)

I must tell her about the cherries and get her to make that also
