1. Zest lemons, making sure to get the outermost part of the skin and avoid the white pith. 2. Place lemon zest in a glass bowl and cover with alcohol. Cover and let infuse at room temperature until yellowish in color, about 7 days. 3. Bring water and sugar to the boil in a saucepan, stirring until sugar dissolves. Remove syrup from heat and let cool, about 10 minutes. 4. Pour alcohol into the syrup through a fine-mesh strainer; discard lemon zest. Stir well. 5. Pour limoncello into thick, freezer-safe glass bottles. Store in the freezer for at least 2 weeks before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
