Limoncello Liqueur

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Ingredients

6 lemons (we traditionally use Susan Miali's Meyer Lemons; you only need the zest, not the lemon juice so freeze the juice for another recipe)
1 750 ml. bottle vodka - preferably 100 proof
1 1/2 c. sugar
3 c. spring water

Using the zester, remove the zest (colored part of the peel) from the lemon, being careful not to include any white pith - which is bitter.
Place the zest in a 1/2 gallon jar with a tight-fitting lid, and the vodka.
Cover and allow to sit at room temp. for 10 days, or until the zest is pale and the vodka has turned a deep yellow color.
Strain the liquid into a large glass bowl, leaving the zest in the strainer.
In a saucepan, bring 3 cups of water to a boil with the sugar - stirring until the sugar is dissolved.
Pour the hot sugar syrup over the zest in the strainer into a heatproof bowl.
Discard the liquid to cool.
Add the cooled syrup to the vodka, forming the liqueur.
Pour this mixture into bottles with tight-fitting lids and allow to stand for 5 days.
Store in the freezer.

6 lemons (we traditionally use Susan Miali's Meyer Lemons; you only need the zest, not the lemon juice so freeze the juice for another recipe)
1 750 ml. bottle vodka - preferably 100 proof
1 1/2 c. sugar
3 c. spring water