The first step in making limecello is to peel the limes. Use an organic variety, as you'll be using the zest and you don't want any pesticides or other chemicals in your finished product. Use a vegetable peeler or zester to remove the zest from the limes, being careful not to include any of the bitter white pith.

Next, you'll need to infuse the lime peels in alcohol. You can use any neutral spirit, such as vodka or Everclear, but we recommend using high-quality vodka for the best results.

There's a bit of math to be done based on the ABV of your neutral, and the amount of water to add to get the right concentration at the end.. but more on that later.

Once the lime peels have infused into the alcohol, it's time to sweeten the mixture. You can use simple syrup or sugar, depending on your preference.

Simple syrup is easier to mix and get dissolved which may lead to a more consistent finished product, but granulated sugar is a bit easier and is the traditional way of making limoncello.

After you've added the sweetener, let the mixture sit for about a moth week or two to allow the flavors to meld together. Be sure to give it a good shake every day to keep everything evenly distributed.

Finally, it's time to strain the limecello and bottle it up for storage. Use a fine-mesh strainer to remove any solids, then transfer the liqueur to an airtight bottle or jar. Store it in the refrigerator for up to a month, or in the freezer for longer storage