Limoncello

The 4 litres of limoncello I made in July ready for Christmas have now mostly been drunk. To be honest it only takes three weeks to make so I was a bit ahead of myself really and anyway I needed the bottles emptying so they could be ready again for this new batch.
I work on an equal quantities method (equal sugar to water for the syrup then equal syrup to vodka) but you can adjust yours, even each bottle, depending on how you like it and who you're giving it too. I serve mine with Prosecco, Kir Royale style before lunch and with ice after dinner.
Makes 2 litres
1 litre of basic vodka
5 unwaxed (preferably organic) lemons
500g caster sugar
500g boiling water

1 Peel the lemons using a swivel-style peeler. Scrape off any white pith, turn the radio on and sit comfortably at the kitchen table as this bit does take ages but it's very important as the pith will make the limoncello taste bitter.

2 Place the peel in a 2 litre kilner jar and pour in the vodka. Leave in a cupboard for a week, shaking the jar every day.

3 Put the sugar in a heatproof bowl and pour over the boiling water, stir until the sugar dissolves then leave until completely cool.

4 Stir the syrup into the vodka, seal the lid and leave for at least another two weeks, again shaking every day or two if you remember. Taste the limoncello at this stage and sweeten with more syrup or top up more vodka as suits your taste then strain into bottles. Pop one in the fridge and keep the rest on the shelf or give as gifts.