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About 10-15 lemons, preferably organic
1.5 liters vodka

Peel the lemons with a potato peeler. Try to avoid getting any of the white pth. It will make the limoncello bitter. (As an aside, this is how I make my lemon or orange zest-peel either one with a potato peeler and grind in coffee grinder that is set aside just for this purpose).

Place the peels into a gallon jug and pour in the vodka (cheap stuff works great!) Seal the jar.

Let it sit for 40 days.

At this point, add sugar syrup. You may have to play with the ratio of sugar to water, depending on how sweet you like it. I like the 6/5 ratio of water to sugar. Bring the sugar and water to a boil and boil for a minute or two. Cool completely (very important or the limoncello will be cloudy). Pour this into the gallon jug, filling to almost the top. You probably will need to make more than 6/5 cups of syrup, but I normally make about 4 gallons at a time, so I make 30/25 ;).

Let the peels, vodka and syrup sit for another 40 days (I mark the ready date on the jar).

Strain off the peels and pour into bottles.

It can be kept in the freezer, and will be slushy. It can also be stored at room temperature. I like it with club soda, sprite or limonatta (not sure of the spelling, but a lemon soda Trader Joes sells). I have friends who like to sip it plain and slushy.

This the perfect time to make it so it will be ready for summer!

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