| • | Wash the lemons with a vegetable brush and hot water to remove any residue of wax or pesticides.
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| • | Zest the lemons with a vegetable peeler so that there is no white pith on the peel.
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| • | In a one-gallon glass jar add lemon zest and one quart of vodka.
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| • | Cover the jar and leave it at room temperature for at least 10 days and up to 40 days in a dark and cool place.
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| • | Take a big saucepan and combine sugar with water and cook for 5 to 7 minutes till slightly thickened.
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| • | Add the syrup to the Limon cello mixture, when cool.
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| • | Add the remaining vodka with this mixture.
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| • | Allow to rest for another 10 to 40 days.
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| • | After this period, strain and bottle, discarding the lemon zest.
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| • | Keep lemoncello into the freezer or refrigerator till ready to serve. |
