PREP: 25 minutes STAND: 10 days COOL: 30 minutes CHILL: overnight MAKES: 7 half-pints
10 large lemons
1 750-ml bottle vodka
3 cups sugar
2½ cups water
1. Thoroughly scrub lemons with a vegetable brush. Using a vegetable peeler, remove the yellow portion of the peel in narrow strips; measure 2 cups lemon-peel strips. (If desired, juice lemons and reserve juice for another use.)
2. In a sterilized 2-qt. glass jar combine the 2 cups lemon peel and the vodka. Cover jar with a tight-fitting lid. Let stand in a cool, dry place for 10 days, gently swirling the mixture in the jar each day.
3. Strain mixture through a fine-mesh sieve set in a large bowl; discard lemon peel. Return the lemon-infused vodka to the glass jar.
4. For syrup, in a medium saucepan combine sugar and the water. Bring to boiling, stirring to dissolve sugar. Remove from heat; cool 30 minutes.
5. Pour cooled syrup into the lemon-infused vodka; stir to combine. Cover and chill overnight. Transfer limoncello to seven clean half-pint jars or bottles. Store sealed bottles in the refrigerator up to 1 month.
PER 2 TBSP. LIQUEUR: 72 cal., 0 g fat, 0 mg chol., 1 mg sodium, 11 g carb., 0 g fiber, 0 g pro.