provided that one could manage to make the liqueur with

I have made my own Limoncello for years now, and that is the kind of proportions and method I use (1ltr alcool. 1 ltr water, 1kg sugar and 8 good sized Lemons) but the most important thing is only use unwaxed lemons and only take the zest not the white pith as this will make it bitter; I leave mine for at least 10-12 days as it seems to taste better. Also we have a tradition of adding a few lemon leaves to the alcool; don't ask me why we have always done it but it seems to work. Time for a glass me thinks.....

My husband decided to make limoncello last summer, so we got up at the crack of dawn to get to our Ipercoop in Terni, which has a regular delivery of Amalfi lemons but which disappear within 10 minutes of being put out! Being unable to find a proper recipe, he just went with instinct and used the 95° alcohol and then tried to remember a recipe a Calabrian friend had mentioned passing 2 years ago. The result is a fantastic lemon-flavoured  super-alcoholic drink, enough to blow your socks off and NOT really to be drunk at all unless you want to end up in an alcohol-induced coma. We have a Dutch friend who says he can drink anything as long as it is alcoholic and he scoffed at us when we said our limoncello was perhaps a little too potent…he’s still spluttering and coughing two weeks later!  I think we might try Valentina’s suggestion – I have a feeling that my husband used very much less water than the amount given in the recipe. If it works, I’ll keep you posted. Hic! Hic!

I'm very curious! Let me know :) There's also a recipe for the Crema di Limoncello.. I should post it... @tinker :  yes, it is very important to cut only the zest, without the white part... once my father boiled water with lemon zest, including the white part.. that it was meant to make me digest (after the Easter lunch) but I had to start digest the water first..  will manage to do it myself next time! :)