I absolutely adore limoncello, and while I have yet to find one that I consider unpalatable, the most delicious limoncello I've was the first batch I made myself. After spending the holidays outside of San Francisco last year, we drove back to Portland with a trash bag full of lemons from my parents' yard. Destined to become limoncello, they also provided the impetus for plenty of other lemon projects, including lemon pudding, candied lemon rinds, lemonade, and frozen lemon juice (to be used over the months to come).
This year we have a slightly smaller batch of lemons to work with (thanks for bringing them to us Mom!), and round 2 of the homemade limoncello is underway. The lemon zest will sit in the alcohol for 42 days before we move on to adding the sugar.
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