Crisp and fragrant, mildly sweet and the color of liquid sunshine, the lemon liqueur known as limoncello is a simple combination of lemons, sugar and alcohol, but its intense citrus flavor makes it so much more than a sum of its parts. Native to Italy's South, where it is enjoyed as a postprandial digestif, limoncello has been popular in the citrus-growing regions along Italy\u2019s Amalfi coast for more than a century.\n\nCommercial brands are easy to find, but for a fresher-tasting liqueur, a homemade limoncello is well worth the effort. This recipe from Katie Parla's latest book, Food of the Italian South, is inspired by how they made limoncello at a now defunct Brooklyn-based Italian restaurant called Franny's, where they suspended the lemons in cheesecloth. This allows the alcohol to absorb the citrus aromas by osmosis and makes for a cleaner final product, Parla says in the book, adding that she uses Everclear instead of vodka per the traditional Sorrento style. This recipe makes enough for 8 cups and takes about five weeks to prepare.