Scrub the lemons under running water to remove any pesticides and particulate matter.

Add to a 2 quart mason jar the vodka.

With a vegetable peeler, peel wide strips of zest from the 12 lemons. Try to avoid the white pith as much as possible. (As you can see from the photo below, I need to work on my peeler skills. :-(

Add the lemon peels to the vodka and seal the jar with the lid and ring. Let it stand for 2 to 4 weeks. 2 weeks will yield a very good lemoncello. However, 4 weeks will yield a superior product with more complex flavors.

Whenever you decide your limoncello is ready for consumption, create a simple syrup by adding the sugar to boiling water. Stir until all the sugar has dissolved into the water. Let the syrup cool.

Add the syrup to the mason jar and stir to incorporate.

Store in refrigerator for 1 day. Strain out the lemon peels and bottle.

Keep your limoncello in the freezer to serve ice cold shots. It will not freeze. You can store it for up to 3 months, but I doubt it lasts that long.