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I want to make limoncello myself so I am very interested in the responses to this topic. I have chosen the limoncello recipe in The Vodka Cookbook by John Rose, and he uses the zest from 5 lemons and 1 orange, plus a cup of lemon juice. You just put the peel and juice in a large jar and add 3 c. vodka. You store it in a dark, dry place for 2 wks. After 2 wks, add in 2 1/2 c. "vodka simple syrup" and strain it through cheesecloth. He says to store in a bottle ready for use. Chill in the refrigerator until ready to serve.

I am supposing that the more you strain it, the more clear it will become. I had that situation when I made mango vodka. I strained it 2X and it then looked perfect.

The instructions to chill in the fridge are a little ambiguous to me, however. I don't know if this is to further preserve the integrity of the limoncello or just for an individual's preference to drink it chilled rather than at room temp. I'm assuming with all that vodka, it will keep just fine, especially if you use 100 proof.