Wash lemons well with a vegetable brush and hot water to remove any residue of pesticides or wax. Pat the lemons dry and remove the zest with a vegetable peeler, scraping any pith away with the tip of a knife. Pour one bottle of vodka into a 4-qt. Jar and add the zest as you remove it from the lemons. Cover jar, and let sit for 40 days, storing it at room temp. In a dark cabinet or cupboard. There is no need to stir: just sit and wait. As the limoncello sits, the vodka slowly takes on the flavor and rich yellow hue of the lemon zest.

After about 40 days, combine the sugar and water in a saucepan, bring to a boil and let cook until thickened, about 5 minutes. Let the syrup cool before adding it to the limoncello mixture, along with the other bottle of vodka. Cover and return to the cupboard for another 40 days.

Strain the limoncello into bottles and discard the lemon zest. Store the bottles in a cupboard, but keep one in the freezer so that the limoncello is icy cold when you are ready to drink it.

>From Fine Cooking, Taunton Press. Article by Joanne Weir.