Limoncello math

My limoncello has won many blind tastings even when compared to some bottlings imported from Italy.
I’m not bragging here…
Basic recipe:

• 10 lemons (the most healthy, organic and unsprayed you can think…the thicker the skin, the better)
• 1 L 95º alcohol (Everclear in the US….only 75º)
• 400 g sugar
• ½ L filtered and purified water

Zest the lemons with a microplane and soak the zests in alcohol for 4 weeks in a sealed jar.
Filter the flavored spirit twice and add to the syrup prepared from sugar and water over a gentle heat.
Shaky shaky and you’re done.
Store in the fridge for up to one year and in the freezer for better results.