Lemoncello

1. Wash lemons well to remove any wax. Using a vegetable peeler, remove the lemon peels. Take care to avoid cutting off the white pith, as it will add a bitter taste.
2. Place lemon peels in a sterilized 2-quart glass jar. Pour vodka over the top. Seal. Store in a cool, dark place 6 to 8 weeks.
3. Strain vodka mixture into another sterilized 2-quart jar and discard lemon peels.
4. Heat sugar and water in a saucepan over medium heat, stirring, until sugar dissolves. Let cool. Add sugar syrup to vodka mixture and seal jar. Store an additional 6 to 8 weeks in a cool, dark place.
5. Pour limoncello into 6- to 8-ounce size bottles and cap. Keep at room temperature or in freezer until ready to serve. Makes about 6 cups.

Recipe by Teresa Blackburn, Relish Prop and Food Stylist