Today I am going to try my hand at making Limoncello – a tasty Italian lemon liqueur generally served chilled. I’ve read up on it and many people that have never made liqueur before end up not only developing an obsession for it, but making additional batches for friends and family. I’ll start by making a small test batch for taste as it takes over 80 days to make – yes, you read that right. If all works well, a larger batch will be following immediately behind it.
Better get started on peeling all of my lemons…
Have you made Limoncello before? Any helpful hints?
Images: Wikipedia, House of Many Hues
