I’ve been thinking about making limoncello for years, and this will be the year, because I remembered in time. Limoncello is vodka in which lemon peels have soaked for at least a month which is afterward strained and mixed with simple syrup (sugar boiled in water). I intend to use the recipe linked below, except I’ll start it this weekend and leave the lemon infusing in the vodka for two months before straining it and adding the simple syrup. As with any infusing of flavor from one place to another, heat (to a certain extent) will help and as I intend to mix the vodka and lemon and put it in the garage to age, now seems like a good time to start it. I suspect three cups of sugar and water will be the amount of syrup needed, but like the recipe advises I’ll start with one cup and work my way up.
First paragraph of the linked article and recipe: “It has taken me far too long to discover how amazing — and how astoundingly easy — it is to make my own limoncello. I had this hazy idea that limoncello must be a closely guarded secret kept by a sect of weathered Italian grandfathers with wooly driving caps and secretive, knowing smiles. Just me? Well, it turns out all you need to make truly incredible limoncello are some good lemons, a bottle of stiff vodka, and just a little patience.”