The limoncello has been bottled and sitting in the freezer for over a week. In the process, it became partially frozen solid, which may be due in part to the fact that the vodka was only 80 proof (several other recipes called for vodka that is a minimum of 100 proof). This may also be due to the amount of simple syrup that was originally added to the lemon zest/vodka mixture. Though the recipe was followed verbatim, the final product may not have frozen if there was a higher proportion of alcohol. How does it taste? Definitely better than the store-bought version. It has a freshness that hits your sense of smell immediately when you take your first gulp. But, if I was to attempt to make this again, I would modify the recipe to include a smaller amount of simple syrup.