Wash and dry your lemons

Using a vegetable peeler, thinly peel your lemons, being careful not to get any of the white pith (it will make your limoncello bitter)

Place peels and the alcohol in a glass jar. Seal the jar and let the mixture steep for 2 - 3 weeks (a good indication that it is ready is that most of the color will be gone from the peels.

Place a strainer over a bowl and place a coffee filter (or cheesecloth) in the strainer (the filter will catch any sediment that would make it through the strainer)

Pour the alcohol through the strainer and discard the peels.

In a saucepan over low heat, combine the sugar and water . Stir and cook until the sugar is dissolved Continue cooking for a few more minutes until the syrup is warmed.

Remove the syrup from the heat and let cool.

Combine the sugar syrup with the alcohol and store in an airtight container.

Store in the freezer for up to 4 months.