# Step-by-Step:
01 - Wash lemons thoroughly under hot water, scrubbing to remove any residue or wax coating. Pat completely dry with a clean cloth.
02 - Using a vegetable peeler, carefully remove the yellow zest from the lemons, avoiding the bitter white pith underneath.
03 - Place lemon zest in a large, clean glass jar. Pour in the alcohol, ensuring the zest is fully submerged. Seal tightly.
04 - Store the jar in a cool, dark place for 10 to 30 days. Shake gently every 2 days. Longer infusion times yield stronger lemon flavor.
05 - In a saucepan, combine water and sugar. Heat gently over medium heat, stirring continuously until sugar is fully dissolved. Allow to cool to room temperature.
06 - Pour the lemon-infused alcohol through a fine mesh strainer or cheesecloth to remove zest particles. Discard spent zest.
07 - Mix the strained lemon-infused alcohol with the cooled syrup, stirring thoroughly to achieve uniform flavor distribution.
08 - Pour the limoncello into sterilized bottles with airtight seals. Store in a cool, dark location.
09 - Allow the bottled limoncello to rest for at least 7 days before serving to permit flavor integration and refinement.
10 - Chill in the freezer until well-chilled. Serve in small glasses straight from the freezer.
