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I sure have enjoyed all the most recent comments. Especially since it is "'cello-making season" again. I also really like my key lime, but I just used rather green limes, so it must be really awesome with riper, yellow ones. I do think these mellow with age, and I like that "Everclear kick"...

Always wondering about others' experiences. Recent comments about clarity... over months of bottle age, my kumquatcello did become much clearer, but this does not appear true for key lime. Can anyone else comment? Also, I'd like to hear more about bottle age effects. The key lime cello is...

Seems like without fail, homemade >> commercial limoncello! I wonder why? Also, these tbings do seem to improve with time in bottle. The key lime has. Can anyone comment further on grapefruit cello? I may attempt that next. Bill in Bay

The more I read, the thirstier I get! Mark - You're right, Everclear is hard to find in Ohio, but there are a few places that will sell it. Keep asking. Also, you can find those on the Internet who will ship it directly to you. My latest thoughts center around alternate citrus fruits. I'm...

Thanks, Mike and Francis. I like the "Marlow method" because it looks closest to other good Italian-oriented recipes I saw, and it is also consistent with the great little Food Network spot I saw recently, on Villa Massa and how they make limoncello commercially in Sorrento. Villa Massa is the...

I think I have researched dozens of websites, blogs, and forums on limoncello making, but I come back to this one as among the best. Aren't the Italians the inventors, and thus the experts? I first tried limoncello in Italy about six years ago, and so M Marlow's recipe sounds most authentic...