you will need a large glass jar
zest of 6 or 7 large organic lemons
Peel the zest from the lemons with a vegtable peeler and place them into a large glass jar. Try to avoid the bitter white pith of the lemon skin, under the yellow zest.
Add the alcohol to the jar with the lemon zest.
Cover the glass jar with plastic wrap and store it in a cool place for 7 days.
On the sixth day: Boil the water and add the sugar to the boiling water. Stir the sugar until it is fully dissolved in the water. Set the sugar syrup aside to let it cool over night.
On the seventh day: Strain the lemons peels from the alcohol and discard the peels.
Pour the sugar syrup into the glass jar with the alcohol and stir well.
Serve chilled, from the refrigerator or freezer.
NOTE: The limoncello will keep for one to two years. Store it in bottles with a cap or cork in your bar or cellar. When you want to drink it, chill the limoncello in the refrigerator or freezer before serving.
The Italian Dish