Limoncello is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Sorrentine Peninsula and the coast of Amalfi.
- 12 large fresh lemons zest, yellow skin only, no white pith
- 1 quart vodka or Everclear grain alcohol
- 4 cups sugar
- 6 cups water
- Carefully wash and dry the lemons. Using a vegetable peeler, remove the peel from the lemons.
- Put the peels and alcohol in an airtight glass container, preferably one with a glass lid and rubber seal. Store in a cool dark place for 2-4 weeks. The alcohol will turn a beautiful yellow color.
- Strain the alcohol, saving the lemons peels for candied lemon peel or other dishes.
- Make a simple syrup with the sugar and water, cooking until the sugar has dissolved completely. Cool. Mix the lemony alcohol with the syrup. Decant into small glass bottles with rubber seals. Store in freezer. Best served directly from freezer.