• Wash and dry lemons to remove any dirt.
• Using a vegetable peeler, peel just the skins off the lemons. Try not to include the white pith which will make the Limoncello bitter.
• Place lemon skins in a large jar and cover completely with vodka.
• Seal the jar. Let the lemon skins marinate in the vodka for 20 days in a cool, dry loction.

After 20 days have passed:

• Bring 6 cups water to a boil and add all the sugar.
• Stir until sugar is completely dissolved. Remove pan from heat and allow syrup to come to room temperature.
• Use a stainer to drain off vodka from the lemon skins.
• Add about a ½ cup water to the lemon skins to rinse them off and combine the water with the lemon marinated vodka.
• Discard skins.
• Add cooled simple sugar syrup to lemon vodka and stir to comibine.
• Decant into decorative bottles.
• To serve Limoncello, place small glasses in the freezer for about 30 minutes.
• Serve Limoncello ice cold in chilled glasses.
• Store bottles of Limoncello in a dry, cool, dark place.