• Rinse the organic, untreated lemons thoroughly under running water and pat them dry with a paper towel. Be gentle—avoid rubbing too much, as this can remove the essential oils that give homemade limoncello its signature aroma.
• Use a ceramic-blade vegetable peeler to remove the lemon zest. A ceramic peeler prevents oxidation, preserving the bright color and fresh aroma of the lemons. Important: Only remove the yellow outer zest, avoiding the white pith underneath, as it can make the limoncello bitter.

The Infusion Process

• Place the lemon zest in a large airtight glass jar and pour in the alcohol (Everclear or vodka works as well).
• Store the jar in a cool, dark place for at least 2 weeks, away from direct sunlight. To ensure darkness, you can wrap the jar with a cloth.
• Shake the jar once a day to mix the ingredients, but never open it during the infusion process.
• After the infusion period, it's time to prepare the syrup: In a saucepan, combine water and sugar over low heat.
• Stir continuously and bring to a gentle boil, ensuring the sugar dissolves completely.
• Once fully dissolved, remove from heat and let it cool completely.
• Using a fine-mesh strainer, filter the infused alcohol to remove the lemon zest.
• Once the syrup has cooled, combine it with the infused alcohol and mix well. Pour the homemade limoncello into glass bottles with an airtight seal or cork stopper. Store the bottles in a cool, dark place for at least one week before serving.
• For extra safety, sterilize the bottles before use: Boil them in a pot of water for at least 20 minutes. Then drain and let them dry upside down before filling.
• Now your homemade Limoncello is ready! For the best taste, chill it in the freezer for at least 3 hours before serving. You can also store it permanently in the freezer, so it’s always ready to enjoy!