Limoncello

For the limoncello, you'll need:
*Fresh lemons. Lots of them.
*1 quart Everclear grain alcohol, 190 proof. (If you live in one of the states where 190 is illegal, try the 151)
*2 quarts water
*2 cups sugar

1) Peel the rinds off the lemons, making sure to get as little of the white stuff on them as possible. That is what creates the pulp, and we're making alcohol here, not lemonade.

2) Place the rinds in a large jar. We used an old, but thoroughly clean, pickle jar.

3) Pour 1 quart of Everclear into the jar so it covers the rinds. Close lid tightly.

4) Let sit for two weeks. Hello. I told you this stuff was strong.

5) In a sauce pan, combine 2 quarts water with 2 cups of sugar. Stir over low heat until sugar is melted. Remove from stove top and let cool completely.

6) Keeping the Everclear mixture far away from the stove and any other heat source, strain the rinds from the mixture. The Everclear should have soaked up some of the rinds' color and should be yellowish.

7) AFTER THE SUGAR/WATER MIXTURE IS COMPLETELY COOLED, combine it with the Everclear.

We used 2/3 lemons and 1/3 limes, and it came out great! We zested them and the peel sat in the alcohol for about 3 days, then we strained it and procceeded with the rest of the steps.