Limoncello

Makes 70 ounces

Ingredients

•     2 pounds lemons
•     18 ounces (540 mL) of grain alcohol (190 proof)
•     17 ounces (510 mL) vodka (80 proof)
•     2 pounds sugar
•     36 ounces (1080 mL) water

Instructions

Step 1: Thinly peel all the skins off of the lemons. Only the yellow part should be peeled.

Step 2: Add the lemon peels to the alcohol, and keep for 14 to 21 days in a cool place.

Step 3: Once the alcohol has been infused with the lemon peels, remove the peels from the alcohol.

Step 4: In a separate bowl or glass container, mix the sugar and water together and heat to dissolve sugar. Heat to 160 degrees. Do not boil. The syrup should be clear.

Step 5: Add the infused alcohol to the cool sugar and water mixture. This will turn a beautiful bright yellow color.  Keep the limoncello in the freezer. Serve it with any dessert or special occasion.