PREP + COOK TIME 30 MINUTES (+ STANDING & COOLING) MAKES 5 CUPS
8 medium lemons (1.1kg) 3 cups (750ml) vodka 1 cup (220g) caster sugar 2 cups (500ml) water
1 Using a vegetable peeler, peel lemons thinly; discard any white pith from rind. Combine rind and vodka in a 1−litre (4−cup) sterilised jar; seal. Stand jar in a cool, dark place for six days, shaking jar once a day.
2 To make sugar syrup, combine sugar and the water in a medium saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; remove from heat, cool.
3 Strain vodka mixture through fine sieve into a bowl or jug; discard rind. Stir sugar syrup into vodka mixture.
4 Pour limoncello into sterilised bottles; seal immediately. Label and date bottles. Refrigerate until cold before serving.
Serve in chilled shot glasses or over ice, or serve over ice−cream, gelato or sorbet for a delicious dessert.