To Brah: I received that same recipe a few weeks ago from the same friend in Sorrento, and am now waiting for my first batch of limoncello! I am lucky because his wife gave me a bottle of her homemade limoncello, so now I have a way to campare the results! He mentioned the importance of using organic lemons (no pesticide)<BR>To clarify, there is more than one variety of lemon grown in the Amalfi Coast area. The giant lemans he was holding in the picture are called Cedri, and while they are as large as grapefruits- when opened the lemon inside is of normal size, while the pulp is several inches thick. The lemons I saw used in the limoncello factory I visited were larger and sweeter than the ones you find here, but are a different variety than the cedri.

Burta, thanks!! Travelin man, LOL, we all need professional help - limoncello obsession.<BR>If anyone's wondering, limoncello is a 'digestive'; served like a liqueur. Not an icky-sweet liqueur - a wonderful offset to a rich pasta meal. If you can get Meyer lemons (the mildest), they'd work best for the recipe. A great brand is I Liquori di Nature Sorrento for both regular and crema; very smooth, mild, not too acidic, lovely decorative bottles. If you can't find glasses, I'd just guzzle it from the bottle.<BR><BR>I'm wondering if I can still bring it back with me due to the new checked baggage restrictions....anyone know?

Hi, tho I like Limoncello, I am a bigger pastis fan. And I like to have glasses from where I have been.Several places have given or sold me the glasses at the restaurants and cafes in France. Also was given a great beer glass in Alsace.

For sognatrice!<BR>Do you mean that you received a recipe from Marcello from Sorrento for the limoncello? Do you know me? How do you know it is the same recipe from the same person? How spooky!<BR>Brah

Brah &amp; Others: I have spent the better part of the holiday season making lemoncello for friends and family.Friday I made a 1 gallon batch.It's very easy to make,you don't need special or organic lemons.Here's how peel 10-12 lemons,try not to get the pith.Put peels &amp; 1 qt.of pure grain alcohol into a sealed glass jug.Leave in a cool place(basement)for 3 or 4 days.Remove peels.To the flavored alcohol add a simple syrup.This is made by dissolving 1 or 2 cups of sugar in a qt. of boiling water.Let syrup cool before adding to alcohol.I filter my lemoncello through a gauze bandage(one never used)before bottling.You can keep it in the freezer,don't worry it won't freeze.Amount of sugar &amp; water can be varied to your taste.<BR> I now have a refrigerator full of peeled lemons.Any ideas?<BR>Enjoy.

Juice them, pour into ice cube tray, each compartment usually holds 1 TBS, freeze then unmold and store in ziplocks. can you tell I have access to a lemon tree