We bought some limoncino/limoncello at Rome airport food hall as we travel only with hand luggage and are unable to bring liquids through x-ray check-in, of course. I serve it with an espresso as an after-dinner liquore when we have guests.
However, it's not the same as home-made so we made some for the store cupboard. We also put some in smaller bottles to give as gifts to friends and family as they're so generous with their resources and time when we're over in Italy, although they do make their own.
Below are the stages when making limoncello. (As I still have my old scales from England with Imperial measures I had to do some converting)! This is my Italian family's version.
The thinly-pared skins of 8 unwaxed, preferably organic, lemons are added to a litre of pure alcohol and left for at least one week.
The sugar (325 grammes) is dissolved in a litre of water. When the sugar water is cool, the infused lemon skins and alcohol is added.
The liquid is strained and the liquore bottled.