• Clean the lemons - start by running the lemons under hot water, then turning the temperature of the water to cool. Scrub the outside of the lemon with a vegetable brush under the cooler water.
• Pat dry and zest the lemons.
• Put the zest in an extra-large GLASS container.
• Add the 2L of vodka, cover the container tightly with saran wrap and set aside (room temperature) for a minimum of 1 week.

Once the vodka has steeped, make the simple syrup

• In a small sauce pot, combine the water and cane sugar, bring to a soft boil, stirring until the sugar dissolves. Set aside until cool.
• Once cool, add the lemon juice.
• Add the mix to the steeped vodka, recover with saran wrap, and set aside for 24 hours (again room temperature).
• Sanitize the bottles.
• Line the sieve with cheesecloth and pour the limoncello over (into another large container), squeezing out the zest to get every last drop!
• Pour into the bottles, seal, and store in the freezer for best flavor.*