12 lemons (unwaxed)

1 liter grain alcohol.

Remove only the yellow part of the lemon rinds, add alcohol and let stand for 4 weeks.

1.5 liter water

700 grams sugar.

Boil sugar and water to make syrup, add to alcohol mix let stand approx. 4 weeks.

Strain and bottle. One time I let it stand about 8 weeks and the limoncello was a bit clearer, but tasted the same.

Store the finished limoncello in the freezer. Don't worry, it won't freeze!

6 lemons (I got unwaxed ones at a natural food grocery, but a friend used regular waxed grocery store lemons and also got good results.)

.5 L = 16.91 Fluid Oz.

.75 L = 25.36 Fluid Oz.

350 G = 12.35 Oz.

Since one sugar cube contains 4 grams of sugar I used 88 sugar cubes.

A friend of mine used a potato peeler to remove the lemon rinds; I used a regular old food grater, but later I discovered that a "zester" works better. (I saw an Italian woman in a shop window grating lemons with a food grater, but I had a hard time finding one which was sharp enough. She was having a hard time of it, too.)

The main thing is to use ONLY the yellow part of the peel and not any of the white, mushy stuff. I bought a bottle of Everclear Grain Alcohol in a liquor store. 190 proof and very flammable.

I made only a half recipe to start. I used a 1.5 liter Taylor Mountain Red bottle which comes out a little over 3/4 full when the limoncello is finished.

For a strainer, I bought a yard of cotton voile, laundered it to get the factory sizing out of it, and filtered the limoncello twice. First I used a sieve type "tea strainer" to get out all the "pieces". Then I strained it once using four layers of voile and once more using 16 layers. I think the second straining is unnecessary as there was no residue collected from it.

I discovered that limoncello is also pretty good over vanilla ice cream or white cake. I like things sweet.