Homemade limoncello

I have a lemon tree in my front yard, so I decided to put it to good use (okay it gets used for juice and garnish all the time) and make limoncello. I used the recipe that was recently printed in the Wall Street Journal:

If you'd like to try your hand at the homemade sort, it's easy enough to do. Peel fine shavings from the skins of a dozen lemons; avoid cutting into the bitter white pith, so that the peelings are pure yellow. Pile the peel into a glass container, and pour in a bottle of vodka. Let it steep for about a week, or until the peels have lost all their color, before straining out the lemon peels. Dissolve two cups of sugar in three cups of water on a medium stove, and let it cool. Add the sugar syrup to the lemon-infused vodka, to taste. Bottle your limoncello, and keep it chilled.

You can make a similar liqueur using oranges instead of lemons -- or just about any citrus at all. But whether you're pouring your own house limoncello or one of the burgeoning number of commercial brands, just remember that it is best after a meal, and that one small glass is plenty.

So that's what I did. I scraped some lemons and let the scrapings soak for two weeks (the color never went away). And added the sugar syrup. I only used about a cup's worth before I thought it was way too sweet.

Anyway, I now have homemade limoncello and that's awesome!

I would love to make my own triple sec, but it will be a huge compromise. I'd actually have to go further for the ingredients than my own front yard.