Homemade Limoncello - cooking recipe

Ingredients

15 lemons
2 (750 ml) bottles 100 proof vodka
4 cups sugar
5 cups water

Preparation

Note that if you have a choice, use thick-skinned lemons because they are easier to zest.
Also note that 100 proof vodka has less flavor than a lower proof vodka. Also, the high alcohol level ensures that the Limoncello will not turn to ice in the freezer.
Wash the lemons with a vegetable brush and hot water to remove any residue of pesticides or wax; pat dry.
Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. Only use the outer part of the rind. The pith, the white part underneath the rind is too bitter and would spoil the Limoncello.
In a large glass jar (1 gallon), add one bottle of vodka; add the lemon zest as it is zested. Cover the jar and let sit at room temperature for at least ten days and up to 40 days in a cool dark place. The longer it rests, the better the taste will be. There is no need to stir, all you have to do is wait! The longer the Limoncello sits, the vodka slowly takes on the flavor and rich yellow color of the lemon zest.
After the Limoncello has sat on the lemon zests for the allotted period of time, combine the sugar and water in a large saucepan. Cook until thickened, approximately 5 - 7 minutes.
Let the syrup cool before adding it to the Limoncello mixture. Add the second bottle of vodka to the mixture. Allow the jar to rest for another 10 - 40 days.
After the second rest period, strain and bottle the liquor and discard the lemon zest. Keep bottles you are using in the freezer and serve ice cold.