The trick to making good limoncello is patience. The longer you can stand to wait with the lemons infusing in the liquor, the better it will taste. Many Californians prefer to make their limoncello with Meyer lemons, because of their fragrance and sweet flavor, although traditionally it is made with Lisbon lemons in Europe.
2 750 ml bottles vodka, or other inexpensive, clear liquor (grappa is traditional)
20-30 fresh picked lemons
2-3 cups water
2-3 cups sugar
Step 1: Find Lemons
In this instructable, we're showing the process with Meyer lemons, but you should try Eurekas, Lisbons and even other fragrant-skinned fruit and see how the flavor changes!