Making limoncello is fairly easy. Soak the zest of lemons, or peels without the pith, in a grain alcohol until the desired flavor mark is met. Make sure to leave out the pith, the white part under the lemon skin; it’s bitter and unappetizing.
Great base alcohols are clear spirits like vodka. Mix the batch with a simple syrup until you hit a palatable sweetness – but bear in mind, limoncello is supposed to be tart. Pour your limoncello into sanitized bottles that have a cap or rubber stopper, and store in the fridge.
Enjoy it the traditional method, over ice in a chilled glass after dinner as a digestive. It’s also great when mixed with sparkling wine – I suggest a sweeter one, such as Moscato.