I say “easily”, but really, it’s time consuming. First, you have to clean the lemon rinds so that the zest has no white on it; otherwise, it would impart bitterness. Then, you have to let the rind sit in the alcohol for about 1 month. Finally, you add the sugar mixture, which is supposed to also impart the liqueur its cloudy appearance. Unfortunately, mine didn’t cloud at all!
You may be wondering, after 30 days and all of that effort, how does it taste? Pretty lemony, strong, but overall not too bad. We compared it with real Limoncello, and I would have to say that the real deal is much better than the homemade version. So, unless you have too many lemons on hand and some time to try to find the perfect recipe, I wouldn’t bother with this DIY!
Spoiler alert: the bottled Limoncello will be given away as Christmas gifts.