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1
Wash the lemons with hot water before you start.
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2
Remove the peel with a vegetable peeler, remmoving all the white pith on the back by scraping with a knife, and put the peels in a 4 quart mason jar.
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3
Add 1 bottle of vodka and stir.
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4
Cover the jar, date it, and put to rest in a dark cabinet at room temperature.
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5
After 10-40 days take out the vodka-lemon miture.
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6
In a saucepan over high heat, stir the sugar and water together and boil for 5 minutes.
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7
Let the sugar syrup cool completely in the pan, abut 10 minutes.
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8
Add the syrup to the vodka-lemon mixture along with the 2nd bottle of vodka.
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9
Stir well to combine the ingredients.
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10
Replace the cover on the jar, note the finish date, and put to rest in a dark cabinet at room temperature.
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11
After 10-40 days, remove the limoncello from the cabinet.
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12
Strain the mixture and discard the lemon peels.
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13
Pour the limoncello into clean, unused bottle and store in the pantry.
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14
Before serving, place the bottle in the freezer until ready to serve.
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15
Note - The longer the mixture sits in the cabinet, the better.
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16
Oranges or Limes can be used in pace of lemons as well.
