I have experimented making making limoncello using two different techniques,
Infusion via suspending the lemons above alcohol and have the vapors condensate and macerating the lemon peel and absorb the essential oils. I followed this recipe.
Soak lemon peel directly in alcohol. I followed this recipe.
I recommended you try whatever sparks your interest, My only trouble with technique 1 is that you need a warm enough place in your house to get a good evaporation cycle going. This can be especially difficult in the colder months causing a long turn over time.
Limoncello with Honey (experiment)
When I made a new batch of limoncello using technique 2, I wanted to try something new. Instead of sweeten the Limoncello with sugar I wanted to use organic honey. Mead is my speciality so it made sense to me to see what liqueurs I can make with honey as one of the ingredients.
7 organic lemons
1.5L spring water
500 grams of organic honey
I haven't tried the Limoncello yet because I like to mature it for a few months. One thing I noticed is that the honey has a different density and separates out of the solution and settles on top. It might be one of those drinks that require a bit of shaking before serving, or maybe it's a failed experiment. I will find out in a few months.