Limoncello is a typical drink from Southern Italy. It’s a tart and slightly sweet liqueur that is delicious on its own and makes a phenomenal addition to countless cocktail recipes. In recent years, it’s been getting the attention it deserves in the States! Lots of people, myself included, have learned how to make their own limoncello. Now you can, too!

The best lemons to use for homemade limoncello are organic. Since only the skin of the lemon is used, it’s important to choose lemons that haven’t been sprayed with insecticides or coated in wax.

But is there a particular variety of lemon that’s best for limoncello? I think so! My preferred lemon for this recipe is the Meyer lemon. Meyer lemons are like a cross between a mandarin orange and a Lisbon or Eureka lemon. They’re a little sweeter than your standard lemon and, if you’re lucky enough to find some, they make the best limoncello. They are a little bit more delicate than other lemons, so they don’t transport well and, as a result, they can sometimes be hard to find.

Making homemade limoncello is easy. All you need is a food-grade alcohol (like EverclearTM), some lemons, water, and sugar. You’ll only be using the peel from the lemons. Take care to only remove strips of the outer peel, not the white pith. If you get bits of the pith in your lemon mixture, your limoncello can come out bitter.

After you mix everything together, your limoncello needs to rest for a while so all those amazing flavors can infuse. Make sure to properly sanitize your jars or bottles before storing your homemade limoncello inside them. Although you can store limoncello in the pantry for up to three months, lots of people like to keep a bottle in the freezer and serve it ice cold. Because of the high alcohol content, it won't freeze!

Sip on ice-cold limoncello in a small cordial glass on a hot summer day or try your hand at my Prosecco Blueberry Limoncello Punch recipe. Here’s another tip: Juice the lemons when you’re done and make some refreshing strawberry lemonade!

If you don't have superfine sugar, you can make it! Just put regular granulated sugar in a food processor or blender and pulse for a few seconds. You don't want it to become powdery—just a bit finer.