Napolitan Limoncello

Ingredients

10 lemons

1 (750-ml) Everclear or 100 proof bottle vodka

3 1/2 cups water

2 1/2 cups sugar

Peel the lemons carefully with a sharp paring knife.  Keep only the yellow zest, carefully cutting away any white, bitter pith.  Slice the lemon peels into thin strips and place them in a large, glass jar with a tight-fitting lid.

Pour the Everclear or 100 proof bottle vodka over the lemon peel, tighten the lid of the jar, and gently swirl its contents to distribute the peel and alcohol.  Store in a cool, dark place for 10 to 14 days, swirling the jar daily.

When the infusion is ready, strain out the bulk of the lemon peel using a slotted spoon.  Bring the sugar and water to a boil in a large pan over high heat.  When the mixture boils, remove from heat, stir in the lemon peel, and let cool to room temperature.  When the simple syrup has cooled, strain out and discard the lemon peel.  Carefully mix the syrup with the lemon-infused alcohol, and filter the entire mixture through a funnel lined with several layers of cheesecloth into clean bottles.

As soon as the limoncello is chilled, it is ready to drink.  The flavor and texture will be best ice-cold from the freezer.

Note: If you prefer a cloudy Limoncello add the simple syrup while it is still warm…