- 2 pounds lemons, about 8 to 10
- 750 ml vodka, 100 proof
- 2/3 cup water
- 2/3 cup sugar
Carefully remove the zest from the lemons using a microplane or rasp grater, being careful not to remove any of the white pith. Reserve the lemons to make lemonade or squeeze and freeze the juice for later use.
Combine the water and sugar in a small saucepan set over high heat and cook, stirring continually, until the sugar is completely dissolved, approximately 3 minutes. Once completely cool, add the sugar syrup to the vodka, and stir to combine.
Cover and put the container in the freezer for at least 4 hours. Limoncello can be stored in the freezer for up to a year.
Recipe courtesy Alton Brown, 2009