Give the lemons a quik wash, normal lemons can be used but they need a good wash to get the wax of. Dry the lemons.

Use a patato peeler to skin the lemons, make sure you only get the yellow skin and not the white underneeth, this will cause it to be bitter in the final product.

Do the lemon peels and the pure alcohol in very clean airtight jar. Give it a stir, and set aside in a dark cool place for 2 weeks. Give it a light shake every 2-3 days. After 2 weeks take one of the peels out and check if breaks like a patato peel, when it does that go to step 4. If it doesn't set aside for a couple of days more.

Boil the water together with the sugar until you get a syrup, i let it boil for about 2 min. If you want your lemoncello to be thicker boil for 2 min more. And if you want it sweeter add some more sugar. Let the syrup cool to room tempature. While its cooling strain the lemoncello in a different jar and then add the syrup when it has cooled down. Give it a good stir, you will see that its getting cloudy.

Bottle your lemoncello, at this stage your lemoncello is ready to drink. But if you leave it for a longer time (3 weeks to a month) it will get a smoother taste. The longer you wait the better it gets !

The alcohole percentage will be about 31%-35%