Italian Limoncello

Zest the lemons carefully, avoiding the white pith. Combine the grain alcohol and lemon zest in the 1-gallon jug. Seal tightly and store in a cool, dark place for 1 month, swirling the contents every few days. (1 month)

Prepare a simple syrup: In a saucepan over medium heat, combine the water and sugar. Stir constantly until the sugar is completely dissolved and the mixture is clear. Remove from heat and allow to cool completely. (30 minutes)

Strain the alcohol-lemon zest mixture: Place a sieve lined with multiple layers of coffee filters over a large bowl. Slowly pour the alcohol mixture through the filters, allowing it to drip through. Replace the filters as needed when they become clogged with sediment. Repeat the straining process to ensure maximum clarity. Discard the used coffee filters and lemon zest.

Blend the limoncello: Gradually add the cooled simple syrup to the strained alcohol mixture, stirring gently until the desired strength is achieved. Use an alcohol content calculator to help you reach your preferred proof.

Bottle and age: Carefully pour the limoncello into the sterilized wine bottles and seal with clean corks. Store in a cool, dark place for another month, swirling occasionally. This aging process will mellow the flavors and create a smoother, more refined limoncello. (1 month)

Final Strain (Optional): For the clearest possible limoncello, strain it one last time through a coffee-filter-lined sieve before serving.

Serve chilled: Place one bottle of limoncello in the freezer until icy cold. Serve in small glasses as an after-dinner digestif. Store the remaining bottles at room temperature.