Traditional Italian Limoncello

Zest lemons, making sure to get the outermost part of the skin and avoid the white pith.

Place lemon zest in a glass bowl and cover with alcohol.

Cover and let infuse at room temperature until yellowish in color, about 7 days.

Bring water and sugar to the boil in a saucepan, stirring until sugar dissolves.

Remove syrup from heat and let cool, about 10 minutes.

Pour alcohol into the syrup through a fine-mesh strainer; discard lemon zest.

Pour limoncello into thick, freezer-safe glass bottles.

Store in the freezer for at least 2 weeks before serving.