Homemade Limoncello

Using a vegetable peeler, peel the zest from about 10 lemons, being careful to only get the yellow part and avoid the white pith.

Place all the lemon peels into a large, clean glass jar.

Pour the grain alcohol over the lemon peels, ensuring they are fully submerged.

Seal the jar and let it infuse in a cool, dark place for one week.

After one week, prepare a simple syrup. In a pot, combine the water and sugar and bring to a boil, stirring until the sugar is completely dissolved. Let it cool completely.

Strain the infused alcohol through a fine-mesh sieve into a large bowl, discarding the lemon peels.

Pour the cooled simple syrup into the infused alcohol and stir to combine.

Using a funnel, carefully pour the finished limoncello into clean glass bottles.

Let the limoncello cool, then store it in the freezer until ready to serve.