1This recipe occurs in 2 different stages: first the macerating of the lemon peels in alcohol, and then the actual brewing with the rest of the ingredients.
Peel the lemons, making sure to only separate the yellow part of the peel from the fruit, and not go too deep. A potato peeler works great.
3Place the peels and alcohol in glass jars, or one big enough to accommodate all the ingredients. Seal tight and let it rest for two weeks in a dark corner away from sunlight. Try to resist the temptation of opening your jars and sniffing!
After macerating for two weeks, the alcohol is now ready to be drained and mixed with the water and sugar. Discard the lemon peels.
5Heat the water in the pan and mix in the sugar, then let cool off for about 1 hour. Stir every now and then to make sure that the sugar collected on the bottom of the pan dissolves.
6Mix the alcohol with the sugar water. If using multiple jars keep the mix 50/50. Traditional Limoncello is cloudy. The trick to it being cloudy is to not let the sugar water cool too far. If it is room temperature your results will probably be clear. It'll taste just as good, it just won't have that cloudy look.
7Close your jars tightly and let rest for a whole month. You can shake the liquid gently when you start noticing some sugar deposited on the bottom of the jars. Again,store away from sunlight and resist the urge to open and sniff!!
8After a month it's time to enjoy! Pour into pretty bottles for gifts or keep it all for yourself. ;) And once you've enjoyed it this way, try oranges!