Make sure you have a big, very clean mason jar with a tight-fitting lid at hand. If using not organic lemons, scroll up and read my recommendations on how to prep them.

Use a vegetable peeler to remove the peels from all the lemons. Try to remove the yellow skin only with as little pith as possible.  You can trim away pieces of pith with a paring knife if you go too deep.

Transfer the lemon peels to your jar and cover them with the spirit. Use a wooden spoon to mash the lemon peels a bit, then close the lid tightly.

Store your jar in a dark, cold place and shake once for a day, for at least a week or up to one month.

Once finished steeping, combine sugar and water in a pot and heat until sugar has dissolved. Let cool completely. 

Line a strainer with a large cheesecloth or coffee filter and set it over a clean pot. Strain the infused spirit through the filter. You may need to stir the liquid in the strainer if the flow stops.

 Pour the sugar syrup into the lemon- infused spirit. Stir gently to combine and. taste. Make sure you have 2 clean 1 liter bottles ready. 

Insert the funnel into the neck of one of the bottles ( I like to use these) and fill with your homemade limoncello. Repeat with the remaining bottle.