Limoncello

I tried Limoncello in 2005 and it is delicious! It is much like a spiked lemon-aid. I've made it at home - you take the rinds of 10 lemons and soak them in vodka for 14 days, add another pint of vodka and a simple syrup made from sugar and water and let it set for another 14 days. Remove the lemon rinds and strain the drink - it is ready to be either bottled and/or served - though I found it is even better if you let it sit in the refrigerator for another month or so...it becomes very mellow. We saw this liquor and one made from melons in Cinque Terre.

Limoncello [limon'tʃɛlːo] is an Italian lemon liqueur mainly produced in Southern Italy, mainly in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and islands of Procida, Ischia and Capri, but also in Sicily, Sardinia, Menton in France and the Maltese island of Gozo. It is made from lemon rinds (traditionally from the Sorrento lemon, though most lemons will produce satisfactory limoncello), alcohol, water, and sugar. It is bright yellow in color, sweet and lemony, but not sour since it contains no lemon juice.