1. Prepare the Lemon Peels:
Wash lemons thoroughly.
Use a peeler to remove the zest, avoiding the white pith, which can make the limoncello bitter.
2. Infuse the Alcohol:
Place the lemon peels in a large, airtight container with the alcohol.
Cover and let infuse in a cool, dark place for 7–10 days.
Shake the container gently each day to mix the flavors.
3. Prepare the Syrup:
In a saucepan, bring water to a boil.
Add sugar and stir until fully dissolved.
Let the syrup cool completely.
4. Combine Infusion and Syrup:
Filter the infused alcohol to remove the lemon peels.
Mix the filtered alcohol with the cooled sugar syrup and stir well.
5. Resting Period:
Pour the limoncello into sterilized bottles.
Let it rest for at least 1 month in a cool, dark place before serving to allow the flavors to meld.
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