Method

• 1.
  Peel wide strips of zest from lemons and use a small sharp knife to remove all white pith from the peel (if it’s not removed, your limoncello will be bitter).
• 2.
  Combine zest and vodka in a sterilised 2L (8-cup), wide-mouthed glass jar with flip top and rubber seal. Stand in a dark, cool place in your kitchen for at least 2 weeks and up to 1 month, shaking jar every day, until mixture turns a deep yellow colour.
• 3.
  Combine sugar and boiling water in a large saucepan over medium-high heat and cook, stirring until sugar dissolves. Bring to the boil, then immediately remove from heat. Set sugar syrup aside until completely cooled to room temperature.
• 4.
  Strain lemon mixture through a fine sieve lined with muslin into a very large bowl (the muslin will remove any sediment and give you a clear limoncello). Reserve jar. Stir sugar syrup into lemon mixture then, using a ladle and funnel, return liquid to the same 2L (8-cup) wide-mouthed glass jar with flip top and rubber seal. Seal.
• 5.
  Place in a dark cool place for 3-4 days. Serve limoncello over ice in short, chilled glasses, and store bottle in freezer once opened (it will keep for 12 months).