Hi everyone. I have been reading this thread for years. Seriously. And naturally, it was only after moving away from California that I got serious about making a batch of Limoncello. Moving to Texas was the right decision for me, but finding lemons out here proved to be problematic. However I found some great organic lemons at one of the really great specialty markets out here and decided to finally get off my butt and make up a batch. Reading through this entire thread, I took a little bit of every suggestion, along with consulting some friends that lived in Italy for a while and came up with my own super secret recipe "la fruita del Diabolo" as I call it. Its absolutely delicious and I cant wait till June to hand the bottles out to my friends. In Texas, there is one company that makes a form of Limoncello. Its not bad, but it kicks pretty hard, which tells me that they use grain alcohol and dont let it sit too long. I compared both theirs and mine and without a doubt, mine is better. And I owe it all to all of you! Thank you for keeping this thread alive and for the amazing resource its been for my little experiment. I could not have done it as well without you guys! Cheers! -Rob
