Ingeniero

Limoncello
3 pounds lemons, preferably organic.
16 oz. grain alcohol, 190 proof
* Wash the lemons thoroughly in warm water, and rinse well.  Removethe zest (only the zest - the yellow part) from the lemons.  Try not to get any of the white pith that's under the yellow zest, because the pith makes thelimoncello taste bitter.  
* I use a Microplane Grater / Zester
* Put the zest into a glass jar, and pour in the grain alcohol.  Seal the jartightly.  Shake the jar gently to mix.  I used an empty wide-mouth mayonnaise jar for this, but put a piece of plastic wrap under the lid before I closed it, tomake sure it was a clean seal.
* Store at room temperature, out of direct sunlight.
* Two or three times a day, shake the jar gently to mix thingsup.  The alcohol will turn a beautiful clear yellow.
On the 3rd day:
4 cups sugar
4 cups (=32 oz.) water
* Combine the sugar and water in anon-reactive saucepan (i.e., stainless steel, or a pan lined with enamel - not aluminum or cast iron).  Heat on the stove until the sugar dissolves completely.
*Let the sugar mixture cool to room temperature, covered with a lid
* When the sugar mixture is cool, pour the alcohol and lemon mixture through astrainer or sieve into the pan with the sugar and water.  Or, if your pan isn't big enough to hold everything, combine the liquids in a mixing bowl.
* Use afunnel to pour the limoncello into decorative bottles.
* Store in the freezer - it won't freeze.  It should be cold enough to taste in a couple of hours