Method

• 1.
  Begin this recipe at least 1 month ahead.
• 2.
  Remove the zest from the lemons using a vegetable peeler, discarding the white pith. Place in a 1L (4-cup) sterilised jar (see notes). Cover with vodka, seal and set aside for 10 days.
• 3.
  Combine the sugar and 2 cups (500ml) water in a saucepan over low heat, stirring until sugar dissolves. Remove from heat, then strain the vodka into the sugar syrup, discarding the zest. Pour into sterilised bottles (see notes) and store in a cool, dark place for 2-4 weeks before serving chilled or with prosecco.