# Step-by-Step Instructions:
01 - Wash lemons thoroughly under hot water, scrubbing to remove any residue or wax coating. Pat completely dry with paper towels.
02 - Using a vegetable peeler, carefully remove the yellow zest from the lemons, avoiding the bitter white pith beneath the skin.
03 - Place the lemon zest in a large, clean glass jar. Pour in the alcohol, ensuring the zest is fully submerged. Seal the jar tightly with an airtight lid.
04 - Store the sealed jar in a cool, dark place for 10 to 30 days. Gently shake the jar every 2 days. Extended infusion time develops stronger lemon flavor.
05 - In a saucepan, combine water and sugar. Heat gently over medium heat, stirring frequently, until the sugar dissolves completely. Cool to room temperature.
06 - Pour the lemon-infused alcohol through a fine mesh strainer or cheesecloth into a clean container. Discard the spent zest.
07 - Pour the lemon-infused alcohol into the cooled syrup. Stir thoroughly to ensure complete blending.
08 - Pour the limoncello into sterilized bottles with airtight seals. Seal tightly and store in a cool, dark location.
09 - Allow the bottled limoncello to rest for at least 7 days before serving to achieve optimal flavor development. Serve well-chilled directly from the freezer in small glasses.
