"When life gives you lemons … make limoncello," says my friend in Italy, where I learned to enjoy the Italian custom of sipping this digestif after dinner. The liqueur is available in many American liquor stores, but it's fun to make your own, like the Italians do.

Best stored in the freezer, Limoncello can be served straight up in a tiny chilled glass, or as a palate-cleanser during or after a multicourse meal. For a special dessert, blend limoncello with ice cream. Begin the simple process of making Limoncello now for holiday gifts; you'll find attractive bottles and corks in gourmet and import shops.

Combine the vodka and lemon zest in a 1-quart covered glass jar; let stand at room temperature for 3 days.

Make a simple syrup by heating the water and sugar in a medium saucepan over medium heat; stir until the sugar dissolves. Remove from the heat and bring to room temperature.

Stir the syrup into the jar containing the vodka. Pour the mixture through a fine mesh sieve; discard the lemon zest.

Pour the Limoncello into one or more clean glass bottles and cap tightly. Store in the refrigerator or freezer.

Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.