2 cups of alcool (95%)
2 cups of water
2 cup of sugar
7 lemons (organic, with a bealtifull skin)
Try to use organic lemons or make sure that lemons are cleaned to remove all pesticides, dirt, and fertilizer chemicals. Dry the lemons. Use a potato peeler to peel just the yellow part of the skin off the lemons. Make sure you have NO white part on the back of the peels, because this causes bitterness in the finished liqueur. Try to make the peel pieces as large as possible, because this will make the straining process easier.
Put the lemon peels in the gallon jar and stir gently.
Cover tightly and put away in a cool dark place for alcohol to extract oils from peels, creating an infusion. Let sit for at list 40 days.
Second step (40 days later)
Dissolve sugar in water and bring to boil over high heat. Boil for 5 minutes.
Set syrup aside to cool. It must be room temp before adding to infusion.
Use a slotted spoon to gently scoop lemon peels from the infusion and discard. To avoid creating small pieces that will make straining more difficult, try not to break peels as you remove them.
Using the larger funnel, the ladle, and coffee filters, slowly strain infusion through filters into large pitcher. This is a messy process. The filters will clog quickly and you will use many of them.
Rinse and dry gallon jar.
Repeat straining process, transferring infusion from pitcher to original gallon jar by straining again through coffee filters.
Return filtered infusion to jar and add cooled syrup
Return to cool dry place for 40 days to begin mellowing process that combines alcohol infusion with syrup to create Limoncello.
After 40 days stored, your Limoncello is now ready to enjoy. However, the longer it sits and "ages" the smoother it becomes!
Liquore al Mandarino
To make the liquore al mandarino, substitute the lemon for mandarins and add one clove to the infusion!