recipe is very easy and reasonably quick. I've substituted limes, and ruby grapefruit and they all turn out well. Zest a dozen lemons and pour one bottle of Everclear 151 clear grain alcohol over the zest in a mason jar. Store in a dark cool place for four days, shaking the bottle once daily. On day four, strain the zest, and make a simple syrup, combining 2 cups of water with one and 1/2 cups of sugar, in a sauce pan over high heat, until all sugar is dissolved. Wait until the syrup is cool and mix to taste. I figure 2 cups of syrup to 1 3/4 cups of alcohol will end up around 90 proof (give or take). Pour the final product in an old wine or other bottle, cork it and place in the freezer overnight, until the limoncello or limecello is thick and freezing cold. Enjoy at your own risk!
