Homemade Italian Limoncello Liqueur

Using a vegetable peeler, peel 10 organic lemons. Be careful to only remove the yellow part of the peel, avoiding the white pith underneath, which can add bitterness.

Place all the lemon peels into a large, clean glass jar with a tight-fitting lid (at least 1-quart capacity).

Pour 4 cups of grain alcohol over the lemon peels in the jar, ensuring they are fully submerged.

Seal the jar tightly and store it in a cool, dark place for two weeks. Shake the jar every day or every other day to help with the infusion.

After two weeks, prepare to strain the mixture. Place a fine-mesh strainer lined with cheesecloth over a large bowl.

Pour the lemon peel and alcohol mixture through the cheesecloth-lined strainer. Squeeze the peels in the cheesecloth to extract all the liquid, then discard the peels.

In a saucepan, prepare the simple syrup by combining 6 cups of water and 2 cups of sugar. Bring the mixture to a boil, stirring until the sugar is completely dissolved. Remove from heat and let it cool completely to room temperature.

Once the simple syrup has cooled, pour it into the bowl with the strained lemon-infused alcohol.

Stir well to combine.

Transfer the finished limoncello into clean glass bottles. Store in the freezer and serve chilled.