Using an apple peeler, carefully peel just the rind of the lemon, discarding the white pith. Combine all ingredients in a tightly sealed container.
Shake several times for the first 24 hours. After 24 hours, remove lemon zest.
Seal and let stand for 2 weeks in a cool, dark place shaking gently every other day.
Strain through a sieve to remove the angelica and fennel seeds. Seal and let stand in a cool dark place for several months (preferable 6 months).
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