In a recent article about Sicilian lemons, writer Sharon Kurtz gathered some insight into what goes into making divine limoncello (aka lemoncello), a classic digestive traditionally served chilled after dinner or with a dessert course. While enjoying it at the source, in Sicily, might be ever so much more enjoyable, the next best thing is enjoying it after a great dinner and with great friends. Here, we riff off of the method provided to Sharon in her article and turn it into a reason to host a limoncello-making party! Last summer, a few RealFoodTraveler.com writers and I got together to make our own limoncello and it was a huge success. Here’s how to throw a Limoncello-making party with a Sicilian twist.