I had some limoncello in Sorrento but wasn't too impressed with it!
It seemed to me that one of the main fruits they grew there was a huge varient of a lemon and they had run out of ideas as to what to do with them? Instead of adding alchohol from an exterior source I would have thought they would have distilled the lemon juice/wine,? or is there not as much profit in this as bunging the fruit in alchohol/vodka and selling it to gullible tourists!
Sorry to bring a touch of sincism to the thread
and for those who enjoy drinking the stuff I hope you enjoy making and drinking the homemade version too !
