INGREDIENTS:
1 liter (1000 ml) Everclear alcohol
10 medium to large lemons
1 1/2 liters of water (6 1/3 cups)
3 pounds of sugar (6 1/2 cups)
METHOD:
Scrub the lemons thoroughly with a vegetable brush and hot water; rinse well. Pat the lemons dry.
Using a vegetable peeler, remove all the lemon peel from the lemons, taking only the yellow rind and avoiding white pith on the peel.
Place the lemon peel in a large container with the Everclear alcohol. Cover the container, place in a cool dark place, and let it sit for seven days.
On the eighth day, strain the lemon peel from alcohol; discard peel.
In a large saucepan, make a simple syrup by combining the water and sugar and bring mixture to a rolling boil. Turn down heat and let it simmer for 15 minutes. Let syrup cool to room temperature. Add to alcohol mixture.
Bottle and seal in attractive bottles.
NOTE: This recipe works for making arancello also. Use 10 large oranges instead of lemons.
YIELD: Makes about 2 1/2 liters
