Finish things with the fresh, tangy lemon sorbet drizzled with a house made limoncello.

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In September or October, when the lemons are green, the limoncello is green.

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We savored three of his: the classic limoncello (originating from the Amalfi coast), the mixed berry and the black truffle.

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At home, my tiramisu recipe of choice is a simple one from chef Lidia Bastianich in which both ladyfingers and zabaglione, an airy custard, are laced with limoncello.

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Just seeing a photo of Positano will make anyone who has ever visited long for the days when all there was to do was swim, have some freshly-caught grilled fish, and wash it down with an ice-cold limoncello.

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