I've got an itch to make Limoncello. I've been researching techniques and have found a many!
The recipe is pretty consistent, but the individual techniques range anywhere from 2 weeks to 1 year to extract the flavor and age. Also, some people add the simple syrup before they remove the peels and some leave the peels in, add the simple syrup and continue to age the mix.
So, my question...... has anyone made Limoncello and if so, what is your tried and true technique?