Limoncello

I've made this for more than ten years, before it was imported in any quantity into the United States. I've tweaked this recipe, and I've never found any commercial limoncello to compare. Great gift.

10 or 12 organic lemons, washed
1 fifth (4 cups) Everclear or other neutral high-proof alcohol (do not use vodka)
2 1/3 cups sugar
6 cups water

Zest the lemons, but not with a zester, they should be in chunks and have as little pith as you can reasonably hope for. (Use the leftover lemons to make lemonade!)

Put zest into a large glass jar with a tight-fitting lid and add the Everclear (it should cover the zest, push it down into the alcohol to cover). Set aside in a cool, dark place (but not the fridge) for 3 or 4 days, stirring once or twice. The higher the proof of the alcohol, the faster the essence of the lemon will be extracted. When the zest turns pale and alcohol has a deep yellow color, strain, pressing on the zest, and place back in the glass container. Discard zest.

Make simply syrup by combining the sugar and 6 cups water in a medium saucepan over medium heat (do not boil). Stir until the sugar dissolves and the syrup is clear, about 10 minutes. Allow to cool before using.

Pour syrup into lemon-infused alcohol (it will turn cloudy). Set in the refrigerator for a few weeks to allow liqueur to mellow. Adjust flavor to your taste by either diluting with water or adding more alcohol in small amounts.