Homemade Limoncello

(makes about 64 ounces)

(Recipe adapted from Martha Stewart)

Peel strips of zest from lemons using a vegetable peeler; reserve lemons for another use. Put zest and vodka in an airtight container; let stand at room temperature at least 2 days (or up to 1 week).

Stir together sugar and the water in a large saucepan and heat over medium heat until sugar is dissolved; let cool. Stir sugar mixture into vodka mixture; refrigerate in an airtight container 1 day.

Before serving, pour through a large sieve into a decanter or serving vessel; discard zest. Carefully bottle your limoncello and store freezer in the freezer for up to 3 months.

***Shutterbean Notes***

-Let’s face it, you are going to have 11 lemons without peels on them leftover. If you don’t have immediate plans like…let’s say making lemon curd, you should do what I did and squeeze the juice and freeze it!  You could also make some delicious lemonade too!