To make the limoncello, wash the lemons well under water and then dry them with a cloth. Peel the lemons with a potato peeler, you will have to take only the yellow peels and not the white part that would be bitter.

Take a glass container with an airtight seal, pour the alcohol and lemon zest inside, close the jar and let the rinds soak in alcohol for 30 days in a dark place away from heat sources.

After 30 days, collect the peels and prepare the syrup: pour the water and sugar into a pan, boil to create a syrup and turn off the heat.

Pour the syrup into a bottle and let it cool. Add the syrup to the container with the lemon zest. Shake the jar to mix the syrup, then leave it to rest for 40 days, always in the dark away from heat sources.

After the rest time, take the jar back with the liqueur, shake it and then filter it through a strainer and collect the liqueur inside a bottle. Your homemade limoncello is ready to be tasted!

Limoncello can be kept for a long time in a cool and dry place, in the refrigerator, or even in the freezer, the presence of alcohol and sugar will prevent it from freezing.