Limoncello is an Italian lemon-flavored liqueur produced in Southern Italy, and is commonly consumed after a meal as an aperitif or digestive drink. It is also frequently served with tonic water or champagne.
People from Sorrento, Amalfi and Capri, Italy all claim ownership of the original limoncello recipe. Since the early 1900s, the drink has been widely consumed in all three areas, all a few miles apart from one another.
Making limoncello requires lemons, water, sugar and high-proof alcohol. After cleaning the lemons in water, peel the zest and add it to the alcohol. Leave in the freezer for a month, then add in a simple syrup of sugar and water. Leave the mixture to sit for 40 more days, then filter out the zest, and the limoncello is ready to serve.