Limoncello: Italy's Lemony Elixir

I have a couple of tweaks for this recipe. First, make sure to use 100 proof vodka, not the more common 80 proof. 100 proof (50% alcohol) will ensure that the limoncello isn't too watery. Don't use Everclear, however, it's too strong and you'll get funny looks at the liquor store.

Make a syrup of 3 parts sugar:1 part water, cook until the sugar is completely dissolved and then some. Don't stir while cooking, which could lead to crystallization. Cool before using. This stuff keeps forever, so make a lot if you think you'll be making a lot of limoncello. It's also a nice simple syrup for cocktails. If it's too thick, you can always add water, but if it's too thin, your kind of stuck.

Do not use Meyer lemons. For some reason, they make the vodka taste like gasoline and it cannot be fixed. Use regular old lemons, steep only the peel for 5 days in the vodka in a dark place, shaking/swirling a few times a day. After 5 days, the vodka should be a brilliant yellow, at which point you can strain it. Throw out the lemon peels. Add the sugar syrup until it's as sweet as you like, bearing in mind that when it's cold, it won't taste as sweet, so use perhaps a little more than you think you need. Decant into pretty bottles, freeze and give as gifts. Save a couple for yourself!!