Ingredients:

• 6-8 large lemons, (depending on size)

• 1 bottle of grain alcohol (Everclear)—750 ml

• 2 ½ cups Sugar (500 g)

• Equal water (750 ml) (I clean the Everclear bottle and use as measuring device)

Preparation:

1. Peel the lemons, (zest) taking as little white as possible. Put the peels in the alcohol (in a glass jar) and close tightly. Leave for a week to ten days, shaking the jar daily.

2. Completely dissolve the sugar in water to make a simple syrup. stir continuously until it comes to a simmer.  Remove immediately from heat, cover and cool completely.

3. Drain the lemon peels from the alcohol, and pour into syrup. Filter by pouring the liquid through a flour cloth to remove any tiny particles that may remain.

4. Pour into bottles, seal and freeze.