Limoncello

Yields 3 quarts. To begin, secure a large glass jar (four quarts) with a lid. Choose thick-skinned lemons because they're easier to zest. Wash the lemons well. Pat dry and remove the zest. If you do get some of the pith with the zest, carefully scrape it away with the tip of a knife. Fill the jar with one bottle of the vodka and, as you remove the zest, add it to the jar. After combining the vodka and lemon zest, cover the jar and store it at room temperature in a dark cabinet or cupboard. After about forty days, combine the sugar and water in a saucepan, bring it to a boil, and cook until thickened, about five minutes. Let the syrup cool before adding it to the limoncello mixture, along with the other bottle of vodka. cover and return to the cupboard for another forty days. Strain the limoncello into bottles and discard the lemon zest. You can store the bottles in a cupboard, but always keep one in the freezer so it's icy cold when you're ready to drink it.