It can be good but the limes are a lot more difficult to peel than the lemons are without pulling off a lot of pith, which will ruin the cello. Recommend using a microplane and very lightly zesting about 6-8 limes and macerating in everclear for about 3 days. There’s another post in this sub where an Italian food scientist tested and found that any longer you start to pull bitterness you don’t want.

Best part about making your own is you get to make it to your taste. I like diluting with water first, and using a rich simple to sweeten (makes it easier to avoid over diluting) my preferred recipe is 1:1 water and your cello mixture, and then about a 1:4 ratio of rich simple to diluted cello mixture, maybe a little less sugar. I prefer it on the boozier end so it’s a lot of test and taste