Limoncello - cooking recipe

Ingredients

2 (750 ml) bottles vodka, clear liquor (grappa is traditional) or (750 ml) bottles other inexpensive clear liquor (grappa is traditional)
20 -30 lemons (fresh picked)
2 -3 cups water
2 -3 cups sugar

Preparation

Using a sharp paring knife, cut the peel away from the white, bitter pith.
Put the peels in a large glass jar and add the vodka.
Put the large jar of liquor away in a place where the sun won't reach it, and then wait. The longer you wait, the more flavor the lemon peels will impart. If you're really impatient, you can try it after a month, but it's best to wait at least 3 months.
Make the simple syrup. Mix equal parts water and turbinado sugar in a saucepan and heat until the sugar melts and becomes liquid (use more sugar if you want it really sweet). Add it to the jar of booze and lemons and wait a week or two.
Using a sieve, filter out the lemon bits (squeezing them to get all the flavor out of them), and decant the limoncello into bottles. Most people say \"wait another week\", but go ahead and taste it now, it's good, eh?.
After a week, put the bottles in the freezer for serving.