Homemade Limoncello.

Scrub the lemons thoroughly under warm running water using a stiff brush. Pat completely dry. Moisture on the peel can introduce bacteria or cloud the infusion prematurely.

Using a sharp vegetable peeler, strip the outer yellow skin from each lemon in long ribbons. Crucial: Remove only the yellow layer. If any white pith adheres to the back of a peel, carefully scrape it away with a paring knife; bitter pith ruins the final balance.

Place all lemon peels into a clean 2-quart glass jar. Pour the 750 mL of high-proof alcohol over the peels, ensuring they are completely submerged. Seal tightly. Store the jar in a cool, dark place (such as a pantry) for a minimum of 7 days, up to 30 days. Shake gently every few days. The liquid will turn bright yellow as the peels fade to pale white.

In a medium saucepan, combine the water and granulated sugar. Bring to a gentle simmer over medium heat, stirring until the sugar completely dissolves (about 3–5 minutes). Remove from heat and allow the syrup to cool completely to room temperature.

Pour the cool simple syrup directly into the infused alcohol and peel mixture. Stir well. Place a fine-mesh strainer lined with cheesecloth or a paper coffee filter over a large bowl or pitcher. Slowly pour the mixture through to catch every bit of peel and sediment.

Using a funnel, transfer the strained limoncello into clean, airtight glass bottles. Seal tightly. For maximum smoothness, let the bottles rest in the refrigerator or freezer for at least 3 to 5 days before serving.