Italian Limoncello

Extract the outermost layer of lemon zest, being mindful not to include the white pith. Place this zest in a clear glass container and cover it with a liquor of your choice. Seal the container and allow it to steep at room temperature until it reaches a light yellow hue, typically within 7 days.

Combine water and sugar in a saucepan over high heat, stirring constantly until the sugar has fully dissolved. Remove the syrup from the heat source and let it cool, taking approximately 10 minutes to reach this stage.

Carefully pour the liquor from the lemon zest into the syrup through a fine-mesh sieve, discarding the used zest in the process. Mix well to combine.

Fill thick, freezer-safe glass bottles with the limoncello mixture and store them in the freezer for a minimum of 2 weeks prior to serving.