limoncello, or lemons: the first way
4 cups vodka
the peels of 10 Meyer lemons, all white pith removed
Place the above in a screw top jar, close, shake, and store in a dark place for about 2 weeks (shaking the jar when you remember).
Make a simple syrup of 2 cups water and 1 cup sugar; let it cool.
Strain the vodka off the zest (saving the zest for garnishing various beverages) and combine with the simple syrup.
Pour the liquid through a coffee filter into bottles, seal, and store for 2 more weeks.
Once the limoncello is done, you can store it in the freezer; the high alcohol content will prevent freezing.
n.b. I made a big batch because I have a lot of lemons. The recipe can be halved.