Ingredients:

6 organic lemons
500 ml pure alcohol at 95°
water 450 ml
granulated sugar 370 g

Preparation:

1. Rinse the lemons under running water and scrub the zest with a brush to remove any residual impurities.
2. Peel the lemons with a vegetable peeler, taking care to remove only the yellow part of the peel, avoiding the slightly bitter white pith.

3. Collect the lemon zest in a large glass jar and pour in the 95% pure alcohol.
4. Seal the jar tightly and let it macerate in a cool, dry place for at least 7 days, shaking the jar once a day.
5. After the maceration time, strain the alcohol to remove the lemon peels.

6. In a saucepan, bring the water and sugar to a boil, stirring until completely dissolved. Let cool completely.
7. Combine the filtered alcohol with the cooled sugar syrup and stir well.

8. Bottle the limoncello in sterilized glass bottles and let it rest for another 30 days before drinking.
9. Serve the limoncello very cold, as a digestif after a meal or to flavor desserts.