Ingredients
1 Liter of Alcohol (1.06 quarts)
1KG of Lemons (2.2 pounds)
1 1/2 Liter Water (1.58 quarts)
700 Grams of Sugar (1.54 pounds)

Directions
Peel the lemon skins very thinly so that only the yellow part of the skin is peeled. Be careful when peeling the lemons and try to cut them as thinly as possible to avoid the white part of the skin (the white part of the skin will make the limoncello bitter).

Soak the lemon skins in the alcohol in a Tupperware container. Make sure that the lemon skins are completely submerged. Cover the Tupperware container and let stand for 10 days. During this time, the alcohol is extracting the flavor and the color from the lemon peels.

After the 10 days of soaking the lemon peels, strain the lemon peels from the alcohol. After completely straining the peels, the peels can be thrown away. Set the alcohol aside.

In a separate pan, boil 1 1/2 liters of water. Dissolve the sugar into the boiling water until it is completely dissolved. After dissolving sugar, cover pan and set aside until it has cooled to room temperature (this may take a few hours).

Once the sugar/water has reached room temperature, mix with the lemon flavored alcohol.

You are now ready to bottle.

Best served chilled. Salute!