Limoncello

Using a microplane zester, remove the zest from all the lemons, and drop into a sealable, glass jar. Leave the jar to steep for a week at room temperature in an out-of-the-way location.

Heat the water and sugar mixture until all the sugar has been completely absorbed. Allow the water to return to room temperature and then pour into the jar with the alcohol and lemon mixture. Allow to steep again overnight.

Strain the final mixture through a fine mesh (e.g., cheesecloth, paper towel, etc.) until all the pieces of lemon zest have been completely removed, and only liquid remains. For storage, pour into bottles with an airtight stopper.