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prep: 20-80 days prod: 30 min  Italian Limoncello recipe.
1. Wash the lemons with a vegetable brush and hot water to
remove any reside of pesticides or wax. Carefully zest the
lemons with a zester or vegetable peeler so there is no white
pith on the peel.   2. In a 1-gallon glass jar, add one fifth
vodka and the lemon zest. Cover the jar and let sit at room
temperature for at least 10 days, and up to 40 days in a cool
dark place.   3. In a large saucepan, combine the sugar and
water and cook until thickened, appox. 5 to 7 minutes. Let the
syrup cool before adding it to the limoncello mixture. Add the
additional fifth of vodka. Allow to rest for another 10 to 40
days.   4. After the rest period, strain and bottle, discarding
the lemon zest. Keep in the freezer until ready to serve.
Notes, tips and variations[edit]    • Wondering what to do with
the lemons after you've zested them? Here's a