1. Peel only the yellow portion of the skin in long strips leaving the white portion behind. The white of the lemon can make the liqueur bitter.

2. Place yellow peel and 1 liter of unflavored grain alcohol into a 2 liter container. Cover and let stand at room temperature to infuse flavor for 2–7 days. A higher proof alcohol will infuse a more concentrated flavor and complete the infusion quicker.

3. When infusion is complete (taste to test) strain through a cheesecloth and set aside.

4. In a saucepan bring water to a boil and add sugar. Stir until completely dissolved over high heat.

5. Cool to room temperature and then combine the syrup with the infused alcohol. Stir well.

6. Store in a cool, cold or frozen location in sealed glass bottle. Shelf life 1 to 2 years. Serve cold.

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