Prosecco with Limoncello

I have formed a love affair with drinking Prosecco (light Italian sparkling wine – I got an NZ one) with a splosh of Limoncello.  I still have it now and again.  Subtle lemon flavour, a hint of sweetness and then the liveliness of the bubbles – what’s not to like?

Limoncello is apparently routinely made by households in Italy – each with their own favourite way of doing it.  I wonder how difficult it would be to make it?  Of course, my pathetic little lemon tree just won’t produce enough lemons for this sort of thing.  Last year I only got 3 lemons - this year it will be 7 - if they keep on growing.

I understand you are supposed to keep the Limoncello really cold – even in the freezer – I wasn’t game enough for that and settled on keeping it in the fridge.

Do you use Limoncello – what do you do with it?