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1
Wash and dry the lemons.
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2
Trim away the zest with a vegetable peeler using a slight back and forth motion for longer strips.
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3
Avoid removing the white pith--a little won't hurt, but if there is too much, scrape it away from the zest to avoid making your limoncello bitter.
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4
Place the lemon zest in a 1-gallon glass jar and pour the vodka over.
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5
Using a wooden spoon, gently stir and press the lemon zest to help release the oils.
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6
Cover the jar and put away for 10-14 days.
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7
It is best to put the jar in a cupboard or pantry where the exposure to light will be minimized.
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8
It also helps if you swirl the contents of the jar every day or two.
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9
At the end of this initial macerating period, put the sugar and water into a medium saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar.
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10
Remove from the heat and let cool completely.
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11
Add the cooled syrup to the jar, replace the lid and put the jar away again for another 7-10 days.
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12
The limoncello should be ready at this point.
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13
It should be opaque with a nice yellow hue.
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14
If you choose, you can continue to macerate the liqueur for up to one more month to intensify the color and flavor.
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15
When it is done, strain the limoncello through a fine mesh strainer, pressing on the peels to extract as much of the oils as possible.
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16
Stir to combine and then transfer the liqueur to clean bottles.
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17
Store in the refrigerator for several days before using.
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18
For longer storage, keep the bottles in the freezer up to one year--the alcohol content will pevent the limoncello from freezing.
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19
Limoncello should be enjoyed ice-cold.
