One of my favorite things to make (mostly because it’s a) alcoholic, b) requires very little effort, and c) tastes amazing) is my own limoncello. I’ve been doing this for more than a year now, and the results are light years beyond what you’d normally find in the liquor store.
It also costs a lot less.
Zesting more than a dozen lemons is a bit tedious, but well worth it. The three main variables I’ve been playing with are the alcohol used (traditionally it’s grain alcohol, something a bit difficult to get in PA sometimes), the concentration of the simple syrup used in the second stage of the process (measured on the Baumé scale), and the methods used for filtering and purifying the end product. Still a work in progress, but the failures are more than passable.
Note: The botttle was full, once upon a time. It umm, evaporated?
