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