Preparation

• 1.

  Wash the lemons thoroughly to remove any wax or pesticides.

• 2.

  Use a vegetable peeler or zester to remove the yellow zest from the lemons, avoiding the white pith as much as possible (it can add bitterness).

• 3.

  Place the lemon zest into a large glass jar or container, then pour the vodka over the zest, ensuring it is fully submerged.

• 4.

  Seal the jar tightly and let it sit in a cool, dark place for about 1 week. Shake the jar gently every couple of days to mix the flavors.

• 5.

  After a week, prepare a simple syrup by combining the sugar and water in a saucepan over medium heat. Stir until the sugar is completely dissolved, then allow it to cool.

• 6.

  Once the simple syrup is cool, strain the lemon-vodka mixture through a fine sieve or cheesecloth into a clean bottle, discarding the zest.

• 7.

  Mix the strained lemon infusion with the simple syrup. Taste and adjust the sweetness if necessary, adding more syrup if you prefer a sweeter liqueur.

• 8.

  Seal the bottle and let it rest in the refrigerator for at least 24 hours before serving. The limoncello can be stored in the fridge or freezer for months.