Limoncello While searching for a good recipe for Limoncello, I found a lot of conflicting information. Some recipes use vodka, others use grain alcohol (without specifying the potency, which varies) and others even used rum! The alcohol-to-water-to-sugar ratios also varied widely, and it made me wonder if people had typos in the recipes, or were just posting a recipe they had never even tasted! So I started with the premise that grain alcohol will extract the most lemon oil and flavor from lemon zest. Then I adjusted the water and sugar levels until I had a recipe where I liked the potency and the sweetness balances the tartness of the lemon. Limoncello 3 pounds lemons, preferably organic. 16 oz. grain alcohol, 190 proof (I use Everclear) Wash the lemons thoroughly in warm water, and rinse well. On the 3rd day: 4 cups sugar 4 cups (=32 oz.) water 1/2 cup (=4 oz.) lemon juice Clemencello My latest discovery!