1large glass bottle with tight-fitting capa bit larger than 750 ml
Wash the lemons with a vegetable brush and hot water to remove any residue of pesticides or wax; pat the lemons dry.
Carefully peel the lemons with a vegetable peeler so there is no white pith on the peel. NOTE: Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your limoncello.
In a large glass jar (1-gallon jar), add the bottle of vodka; add the lemon peels. Cover the jar and let sit at room temperature for at least one week and up to forty days in a cool, dark place. The longer it rests, the better the taste will be. (There is no need to stir - all you have to do is wait.) As the limoncello sits, the vodka will slowly take on the flavor and rich yellow color of the lemon peels.
In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes. Let the syrup cool. Strain and discard peels from limoncello mixture. Add syrup to the limoncello mixture.
Store in a bottle with a tight-fitting cap and keep in the freezer until ready to serve.
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