What is limoncello and how to make it yourself

Limoncello, icy cold and served in a delicate glass, is Italy personified: sunny as the Amalfi Coast, sweet as tiramisu with the tartness of lemon and the perfect exclamation point to an alfresco meal.

The liqueur can be bought in a store but do as the Italians do and make your own. The "classic" recipe has as many variations as spaghetti sauce. This one from multiple sources including Food and Wine and Dream Wedding came to my attention via Italy Undiscovered: Food, Culture & Land of Le Marche.

Limoncello

10 medium to large lemons
1 liter grain alcohol 90°
1 1/2 cup sugar
2 cups water

Wash the lemons well and remove yellow zest with a peeler. Do not include any of the bitter white part.

Mince peels and place in an air-tight jar. Add the alcohol, seal and date.

After 15 days, dissolve the sugar in a pot with the water, heating slowly. Remove from heat and let it cool to room temperature.

When sugar syrup is cool, mix it with the infused alcohol which should change in color from clear yellow to a cloudy yellow.

 Twice filter the combined liquids through a cotton cloth into an air-tight jar. Transfer to a bottle, seal tightly and store in the freezer.

Alla salute.