With a vegetable peeler or a small sharp knife, carefully remove the lemon zest, taking only the yellow layer. Slice off any white pith using a sharp knife.

Put all the lemon peels into a jar along with the alcohol.

Allow to steep for a minimum of 7 days, ideally 3 weeks or longer. Store the jar away from direct sunlight.

Prepare the sugar syrup by mixing 4 1/2 cups of water with 2 1/2 cups of sugar in a saucepan. Stir over medium heat until the sugar fully dissolves. Bring to a gentle boil, then take off the heat and cool completely.

In a big bowl, mix the alcohol that has been infused with lemon and the sugar syrup while stirring constantly. After pouring in 5 cups of syrup, sample it – the limoncello will have a strong kick.

For a softer taste, add more syrup; for a more potent version, use less. Be careful not to over-dilute the alcohol base.

When you are satisfied with the flavor, pour the limoncello into glass bottles with the aid of a funnel.

Refrigerate in the freezer for at least a couple of hours prior to serving.