Limoncello

20 organic lemons, scrubbed
2 (750 ml) bottles very good quality 100-proof vodka
(Or 1 bottle vodka and 1 bottle Everclear)
4 cups sugar
4 cups water

Wash a large glass jar with lid (1 gallon size), with hot, soapy water. Rinse well and dry. Scrub lemons well with warm water and pat dry. Carefully peel the lemons so that no white pith remains on the peel. Place peel in the jar along with the vodka. Cover and let sit in a dark place at room temperature for anywhere from ten days to two months. The longer the lemon peels are infused, the better the taste will be, and the more intense the color. When you think the flavor has fully developed, make the sugar syrup. In a large saucepan, combine the sugar and water; boil over medium-high heat until thickened, about 5 minutes. Allow to cool. Add the sugar mixture to the lemon mixture. Cover and store as before for another month. Wash several bottles and make sure that you have caps or corks to fit. Strain the alcoholic mixture through several layers of cheesecloth to remove all traces of peel and pour into the clean bottles. Seal tightly with the cork or cap. The bottles can be stored in a pantry or other cool spot, but remember to keep one in the freezer and ready to drink. 

Roberta and I tried this in Cortona, Italy, where it was a complimentary ending to our meal. The scent and color are beautiful and it is a digestive aid -- a perfect finish to a delicious meal. A similar liqueur can also be made with the zest of 30 limes, 12 grapefruits, 20 blood oranges, 24 mandarin oranges (tangerines or satsumas), or 16 regular oranges.