| • | Wash the lemons with a veggie brush and red-hot water to take aside any residue of wax or pesticides.
|
| • | Zest the lemons with a veggie peeler so that there is no white pith on the peel.
|
| • | In a one-gallon glass jar add citrus limon zest and one quart of vodka.
|
| • | Cover the jar and leave only it at room temperature for at minimum 10 days and up to 40 days in a dark and cool place.
|
| • | Take a large saucepan and mix sugar with water and cook for 5 to 7 minutes until slimly thickened.
|
| • | Add the syrup to the Limon cello mixture, when cool.
|
| • | Add the left over vodka with this mixture.
|
| • | Allow to remain for some other 10 to 40 days.
|
| • | After this period, strain and bottle, putting away the citrus limon zest.
|
| • | Keep lemoncello into the freezer or refrigerator until ready to serve.
|
