Rest Under The Apple Tree

it all in Italian I understood enguoh to get the gist of it.After that I tried every limoncello I could find, which were all bottled and not homemade, but they were all too sweet. So I made my own. I like to use meyer lemons.I returned to Italy at the end of last month. Loro di Napli was no more, but I did make it down to Napoli, the birthplace of limoncello. (Limoncello, being of Southern Italy, is traditionally made with Sorrento lemons, not Eureka, which are native to California. The two lemons are similar, though.)One night in old town Napoli we stopped in a limoncello distillery. It was just a little shop, and the proprietor took us through the whole process. It's more or less what you describe here, just in larger batches. The limoncello was pretty good, but still just a little sweeter than I like it. I'd probably love yours with the minimal sugar!I've aged mine for up to a couple years. They do just keep getting better!Also, limoncello is traditionally served freezing cold. If you have the alcohol balance right it will stay liquid in the freezer.Be sure to let us know how it's tasting in a couple months!