The limoncello I bought in Rome is far from being "mild". Maybe I got a very strong kind by mistake...

The Limoncello that I made fifteen days ago using PGA was completed last evening and I have to say that it is wonderful!!! It was very easy to make and I will make it this way from now on. I allowed 1 liter of PGA to marinate in the peels of ten lemons for 15 days and then dilluted 750 grams of sugar into one and a half liters of warm water. I mixed the ingredients together and strained out the lemon peels and voila! I don't think that I will try vodka. The result was about three normal limoncello bottles worth of homemade nectar of the gods and I didn't have to wait 80 days.

Baldworth

Sardog, don't waste your limoncello, enjoy it as it is. I have found a recipe on an Italian site for Crema di limoncello. I haven't tried it yet but here it is:
Half litre of alcohol (they say "pure" so I suppose that's the 100proof stuff. I'm going to have to make do with other)
Yellow zest of 4 lemons. Marinate zest in alcohol for three days.
Boil up 1 litre of milk, 750 grams of sugar, and 250 grams of liquid cream for about half an hour. Turn off heat and leave to cool overnight. Next day strain the lemony alcohol into the mixture, add some vanilla flavouring and a shot of brandy.
Worth a try...

Baldworth, your recipe sounds much easier and quicker than the one I used. One question though (and forgive me for sounding stupid here!)...where does one get PGA? Do nomal liquor stores sell pure grain? I don't often venture into liquor stores, and can honestly say I don't think I've ever seen a bottle of pga!!!

Thanks for the update on the results, I'll give your recipe a shot!

Happy Holidays

PGA is sold at most liquor stores--grain alcohol.
It isn't at all necessary to use it--use 100 proof vodka. Actually gives a less harsh flavor.

I don't know that vodka is less harsh than PGA but you can find it at any liquor store pantelia and what I made is not harsh at all. Happy mixing!

Baldworth