Thoroughly scrub lemons with a vegetable brush. Using a vegetable peeler, remove yellow portion of peel in narrow strips. Measure 2 cups lemon peel. If desired, juice lemons and reserve juice for another use. In sterilized w quart glass jar, mix the 2 cups lemon peel and vodka. Cover jar with a tight fitting lid. Allow to stand (steep) in cool dray place for 10 days, gently swirling the mixture in the jar each day. Strain mixture through a fine mesh sieve set in a large bowl. Discard lemon peel. Return the lemon infused vodka to the jar. For syrup, in medium pan, mix sugar and the water. Bring to boiling, stirring until sugar dissolves. Remove from heat; cool for 30 minutes. Pour cooled syrup into the lemon infused vodka; stir to mix. Cover and chill overnight. Transfer limoncello to sterilized half pint jars or bottles. Seal and label. Store for up to 1 month in the refrigerator. Makes about 7 half pints.