Limoncello

Directions

1. 1
   PART ONE (two weeks minimum, 2-3 months best).
2. 2
   Wash and dry the lemons.
3. 3
   Only use the ones without blemished peels or pare off any spots and the stems, ends.
4. 4
   Remove the peel from the lemons with a sharp peeler or fine grater, carefully avoiding the bitter white pith.
5. 5
   If any white pith remains on the back of a strip of peel, scrape it off.
6. 6
   If you get any of the white part in the batch, the limoncello will be bitter and you don't want that!
7. 7
   Put the peels in a glass jar and add the vodka about two inches below the top and seal tightly.
8. 8
   Leave the jar to steep in a cool, dark place until the peels lose their color, at least 2 weeks.
9. 9
   2-3 months gives the best flavor
10. 10
    Every couple of weeks swirl the peels around in the jar to mix up the oils in the alcohol.
11. 11
    PART TWO (two weeks).
12. 12
    Put the water and sugar in a saucepan, stir and slowly boil until it turns clear.
13. 13
    Let the syrup cool.
14. 14
    Put the cooled syrup in the jar with the lemons (you might have to divide the batch into two jars at this point, depending on the size of your jar).
15. 15
    Put the jars back in the closet for at least two weeks.
16. 16
    Longer is fine too.
17. 17
    PART THREE (one week).
18. 18
    Strain out the lemon peels through a coffee filter or cheesecloth and pour the limoncello into another container.
19. 19
    Press down to remove all the vodka and oils that you can from the peels before tossing them in the trash.
20. 20
    Stir the liquid with a clean plastic or wooden spoon.
21. 21
    Put the liqueur in clean bottles, seal tightly and leave the finished bottles for at least 1 week before using.
22. 22
    For best flavor and drinking it straight, store the limoncello in the freezer.
23. 23
    It shouldn't freeze because of how much alcohol is in it and it's wonderful ice cold.