Classic Homemade Limoncello

Peel the lemons, ensuring no white pith is included as this can make the limoncello bitter.

Place the peels in a large glass jar and pour the alcohol over them. Seal tightly.

Store the jar in a cool, dark place for 7-10 days, shaking the jar once daily.

After the infusion is complete, prepare the syrup by mixing the water and sugar in a saucepan. Heat gently over medium heat until the sugar is fully dissolved. Let the syrup cool to room temperature.

Strain the lemon peels out from the alcohol using a fine mesh strainer or cheesecloth, discarding the peels.

Slowly mix the cooled syrup with the strained alcohol. Stir well.

Transfer the limoncello into glass bottles using a funnel and seal them tightly.

Allow the limoncello to mature in the refrigerator for at least 5 days before serving.

Serve chilled, either neat or over ice.