Pour alcohol into a large container and add your lemon rinds. (If you aren't doing the zest method.) Seal the container with its lid or plastic wrap and store at room temperature …
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To make the simple syrup (sugar and water), add the water and sugar to a medium saucepan on medium heat. Stir until sugar is completely dissolved. Let cool to room temp and add to the Everclear. You can serve immediately or place in the freezer to chill. I store my limoncello in the freezer so it’s always very chilled.
Wash the lemons thoroughly to remove dirt. You can use a brush if necessary. Peel lemons and remove the pith. In a large, sealable container, place the zest and pour Everclear. Let the lemons steep in Everclear for 4 weeks. After 4 weeks, prepare sugar and water and cook in a medium saucepan. Bring to a boil by stirring it regularly.
That means that it will contain 75.5% alcohol. So to ensure that we don’t dip below our 30% alcohol volume, a little maths is called for here: The traditional method of making limoncello is to dilute the alcohol with a simple sugar syrup made with water and sugar.
⇒ If you are making your limoncello with no water, that is, with 37% or even 40% vodka, just add the sugar on Day 15. NO WATER. 2. Lemons for Limoncello The sweeter and more aromatic your lemons are, the more sublime your limoncello will be. I am lucky to be able to get beautiful Italian lemons here from the folks I shop with, Ocado.