After some success last year making arancello, I decided to branch out a bit more this year with some pompelmo-cello, made from the white Sicilian grapefruit that John showed me at the Civic Center market. I used the same process

1. Zest the fruit and infuse in alcohol. This time I found Everclear at BevMo, and so I used that instead of 100-proof vodka. I made about 1.25 liters of “mother” alcohol, at full Everclear strength. 
2. After the “mother” alcohol has infused for a month or more, strain it and mix with simple syrup and water to dilute to desired strength. I diluted it down to about 3:1, so I got 3.75 liters of finished product from 1.25 liters of “mother.”
3. Throw it in the freezer for a little while, and then start drinking it and giving it away!