What follows is an all-purpose homemade liqueur, loosely based on Italian limoncello from the Amalfi coast. It needs to infuse for four to six weeks, so plan accordingly, but do plan—it is worth that wait. I add this liqueur to fruit salads, drizzle it over cakes, and of course serve it ice-cold after a meal.
Following this recipe, you can also make tangerine and orange liqueurs if you find very fresh, aromatic fruit. I like to mix lemons and bergamots, the deeply fragrant ci