Limoncello

Method

1. Peel the lemons with a peeler, taking only the yellow part (avoid the white pith which makes it bitter).
2. Place the peels in a container and add the pure alcohol (96%). Close tightly and shake lightly.
3. Store in a cool, dry place for 7-8 days, shaking the container once a day.
4. After the maceration, prepare the syrup: in a saucepan, combine water and sugar. Heat until it just begins to boil, then turn off the heat and let it cool completely.
5. Strain the alcohol mixture and combine it with the cooled syrup. Stir well.
6. For a second filtering, pour the mixture through a sterilized cheesecloth or gauze into a funnel.
7. Pour the limoncello into sterilized bottles.
8. Serve cold.