My Persian lime tree produced twenty limes this fall. My first crop I might add. You notice all the peelers. I have even more. You see, to make limoncello (I don't even know what you'd call limoncello made from limes), one must peel only the surface rind. It is hard to find a peeler that works well. No white pith as it will ruin the batch.
I poured a very strong grain alcohol into a jar with the peels. After a few weeks in a cool, dark place, the peels will snap like a potato chip. Then, I'll add a sugar syrup and bottle it up and into the freezer. It will grow hair on your chest. I rarely drink it, but instead, give it away.
Not so for my lime juice.
I freeze it in little cubes and bag it up for when I need smaller amounts.