Step 1

Using a vegetable peeler, remove the peels from the lemons. Make sure to avoid the soft, white pith. You only want the outer peels here! Keep the peeled lemons for another recipe—strawberry lemonade, perhaps?

Step 2

Place the lemon peels in a 2-quart jar—make sure you have a lid. Pour the alcohol over the peels until the peels are completely submerged. Cover the mixture and let it steep at room temperature for 3 to 4 days.

Step 3

After a few days have passed, add the water and sugar to the 3-quart jar. Shake vigorously to combine. It’s important to use superfine sugar so it dissolves properly! See my final note in the recipe above if you don’t have superfine sugar on hand.

Step 4

Place the strainer over the top of the 3-quart jar. Carefully pour the lemon peel mixture through the strainer and into the 3-quart jar with the sugar mixture. Discard the lemon peel. Use a long wooden spoon to give the limoncello a good stir. The limoncello is now ready to be poured into sterilized bottles.

Step 5

Pour the limoncello through a cheesecloth-lined funnel into sterilized bottles. I love to label the bottles so I can give them away as gifts to friends and family. The limoncello can be stored in the sterilized bottles for up to 3 months in the pantry or freezer.