Using a vegetable peeler or a small sharp knife, peel off the lemon zest as thin as possible. We only need the yellow part. If you happen to cut any white pith together with yellow zest, just trim off any white spots with a sharp knife.
Place all the lemon peels directly into the bottle of alcohol.
If you have a large bottle of alcohol than required by the recipe you have two options. You can either measure and transfer the right amount into a separate glass bottle OR adjust the number of lemons, so you can have lemon infused alcohol saved for latter. It can stay month steeped in the alcohol. Make sure to keep the bottle out of direct sunlight.
Leave to macerate for at least 8 days, best 3 weeks or more.
Prepare sugar syrup. Mix water and sugar in the pot saucepan. On a medium heat continue to stir in the sugar until it’s completely dissolved. Let the syrup to simmer until boiling. Remove from the heat and allow to cool completely.
In a large saucepan/mixing bow/ or a container large enough add 1 liter of alcohol. Continuously stirring start adding the sugar syrup. Once you’ve added 4 cups taste. Limoncello will be pretty strong. Add more sugar syrup and taste again.
I usually add almost all 6 ½ cups and limoncello is still full-bodied.
Add more sugar syrup for a milder taste, reduce it for a stronger limoncello.I don’t recommend diluting the alcohol base too much.
Once you’ve reached the perfect flavor, bottle your limoncello in glass bottle using a funnel.
Chill in the freezer for at least a few hours before serving.
Fresh made limoncello reaches its perfection in a few days after bottling.
Authentic Italian Limoncello https://www.italianrecipebook.com/authentic-italian-limoncello-recipe/