Wash and dry all the lemons.

Using a vegetable peeler, remove the yellow zest from the lemons. Try to keep the long peels in tact. Trim away any large pieces of pith. Use the naked lemons promptly to make lemonade for the kiddos!

Transfer the peels into a one-quart Bell jar and pour over the vodka, completely submerging the peels. Screw on the lid and let sit, away from direct sunlight, for two weeks (you can strain them earlier, but the longer they sit, the more lemony the taste).

Strain the vodka through a fine mesh sieve. Discard the zest.

Combine the water and sugar in a saucepan over medium heat. Cook, stirring to form a simple syrup. Remove the pot from the heat and let cool to room temperature.

Pour the vodka into the syrup and stir to combine.

Funnel the mixture into large bottles and cap or cork tightly.

Store limoncello in the fridge for a minimum of four hours, and up to two weeks for a mellower taste, before consuming. Keeps in the fridge for up to one month and the freezer for up to a year.