Wash lemons, then peel the skins, ensuring only the yellow part is removed.

Place lemon peels in a large glass jar or bottle and pour in the alcohol. Close the lid and place in a dark place for 25 days to infuse.

After 25 days, strain the lemon peels using a fine mesh strainer over a large bowl.

Pour water into a large pot over medium heat and wait for small bubbles to appear (but not boiling), then add the sugar.

Stir the mixture with a wooden spoon for 2 minutes to melt the sugar, then turn off the heat.

Leave the pot on the stove and stir continuously for 3-5 minutes until all sugar is dissolved.

When the water is warm, add the lemon infused alcohol and stir for a couple of minutes.

Allow the mixture to cool to room temperature, then using a funnel, carefully ladle the limoncello into glass bottles.

Securely tighten the lids and place in the fridge to cool for a few hours before serving.