& Sara Hale's
Italian Lemon Liqueur
Take zest from lemons and place in a large jar. Pour vodka and grain alcohol over the lemon zest. Seal the jar and store in a cool, dry place for 4 to 6 weeks, agitating the jar once a week.
Remove the lemon peels from the alcohol infusion. Filter the infusion through cofffee filters twice.
Place the water in a large pot over high heat. Dissolve the sugar in the water. Bring to a boil. Allow syrup to cool to room temperature. Combine equal parts infusion and syrup. Pour into decorative containers of your choice.
Store in a cool, dry place. Serve direct fom freezer or over ice. Salute!