Wash and dry the lemons thoroughly.

Use a vegetable peeler to remove the zest, ensuring you avoid the bitter white pith.

Place the lemon zest into a large glass jar.

Pour the vodka over the zest, ensuring it is fully submerged.

Seal the jar tightly and store it in a cool, dark place for 7-10 days. Shake the jar gently every couple of days to help extract the flavors.

After the infusion period, combine sugar and water in a saucepan.

Heat over medium heat, stirring until the sugar dissolves completely. Let the syrup cool to room temperature.

Strain the lemon-infused vodka through a fine mesh strainer or cheesecloth into a large bowl. Discard the lemon zest.

Slowly stir in the cooled syrup until fully combined.

Use a funnel to pour the limoncello into glass bottles. Seal tightly.

Store the bottles in the freezer for at least 24 hours before serving. Serve cold in small glasses.