10 to 12 large, organic lemons (with thick skins, washed and dried)
750 ml pure grain alcohol (or high-proof vodka, at least 40% to 50% ABV)
3 cups granulated sugar
3.5 cups water
Instructions
Peel the Lemons: Using a sharp vegetable peeler or a zester, carefully remove the yellow zest from the lemons, avoiding the bitter white pith underneath.
Infuse: Place the lemon peels into a large glass jar and pour the grain alcohol or vodka over them. Seal the jar tightly and store it in a cool, dark place for 1 to 2 weeks to let the alcohol extract the rich lemon oils.
Make the Simple Syrup: In a saucepan, combine the water and granulated sugar. Heat over medium until the sugar completely dissolves. Remove from heat and let it cool to room temperature.
Strain and Combine: Strain the lemon-infused alcohol through a fine-mesh sieve to remove the peels. Stir the infused alcohol into the cooled simple syrup.
Bottle and Chill: Pour the limoncello into clean glass bottles and seal tightly. Store in the freezer for at least a few hours before serving ice-cold in small shot glasses.
