Limoncello Recipe

Remove the zest from the lemons (use a vegetable peeler) and submerge in the alcohol for around 40 days. The skin must become white and the alcohol yellow. Then make the syrup. Boil the water and add the sugar, stirring until it is dissolved and has a syrupy consistency. Add the alcohol to the syrup. Mix together well and let cool. Store for another 40 days at room temp. Strain and bottle. Keep liqueur in freezer.
Notes: Use a large glass jar with a lid (at least 4 quarts) or bottle in smaller batches.