Limoncello

Place the zest in a large clean jar, pour in the vodka to fully submerge it, seal tightly, and store in a cool dark place for 2 to 4 weeks, shaking the jar every few days as the alcohol turns deep yellow.

Once infused, make a simple syrup by combining the sugar and water in a saucepan over medium heat, stirring until the sugar fully dissolves, then bring to a brief simmer and let cool completely to room temperature.

Strain the infused alcohol through a fine-mesh sieve to discard the zest, then stir the cooled syrup into the lemon-infused spirit until evenly combined.

Pour the limoncello into clean bottles, seal, and rest in the freezer for at least 1 week before serving in chilled glasses straight from the freezer.