Traditional Italian Limoncello

Carefully zest the lemons using a microplane or vegetable peeler, ensuring you only remove the outer yellow skin and avoid the bitter white pith. (Approximately 20 minutes)

Place the lemon zest in a clean glass jar or bowl. Pour the grain alcohol over the zest, ensuring it's fully submerged. Cover tightly and let it infuse at room temperature in a dark place for 7 days, or until the alcohol turns a rich, yellowish color. (7 days)

In a stainless-steel saucepan, combine the water and sugar. Bring to a boil over medium heat, stirring constantly until the sugar is completely dissolved. Remove from heat and let the syrup cool to room temperature. (Approximately 30 minutes)

Once the syrup has cooled, strain the lemon zest-infused alcohol through a fine-mesh sieve lined with cheesecloth into a large pitcher or bowl. Discard the lemon zest. (Approximately 10 minutes)

Gradually pour the cooled sugar syrup into the strained alcohol, stirring gently to combine. (Approximately 5 minutes)

Transfer the limoncello to sterilized glass bottles. Seal tightly and store in the freezer for at least 2 weeks before serving. This allows the flavors to fully meld and the liqueur to thicken slightly. (2 weeks)