8-10 medium lemons to produce 2 cups zest
1 700-milliter bottle of Everclear grain alcohol (can be substituted by vodka)
3 cups of sugar
2 cups of water

Using a vegetable peeler, remove the citrus zest in wide strips (avoid the white pith). A grater can be used instead of the peeler.

Note: Use the juice from the fruit to make juice or ade.

Measure 2 cups zest and place in a sterilized 2-qt. canning jar or other glass container.
Add the alcohol.

Cover tightly and let stand in a cool, dry place for 7-10 days (or longer).
Gently swirl the mixture daily.

Strain the mixture through a fine-mesh sieve or cloth over a large bowl. Discard the zest.

Put the sugar and water into a medium saucepan. Bring to a boil, stirring constantly under the sugar is completely dissolved.

Remove syrup from heat and let it cool for 30 minutes or longer.

Pour the cooled syrup into the infused alcohol. Stir to combine.

Pour liqueur into glass containers and seal tightly.

Chill before serving.

Keep stored in refrigerator or even the freezer. Will last indefinitely until consumed.


Note: Oranges, tangerines or grapefruit can be used instead of lemons in sufficient quantity to produce 2 cups zest.

This same recipe can be used to make a rosemary liqueur. Simply replace the fruit zest with several sprigs of rosemary.

Here is a variant: Rhubarbcello!

2 lb. rhubarb
zest from 3 oranges
50 grams of giner root
750  ml voda or everclear alcohol

Chop rhubarb into 1-in piecces.
Cut the zest from the oranges into long strips
Peel and slice singer ino 1/4 in. pieces

Put ingredients into a gallon glass jar.  Add alcohol. Put lid on jar and place in dark closet for six wees. Shake every few days>

Strain mixture with cheescloth.

Make simple sugar syrup as above for limcello.

Add sugar syrup to rhubarb infusion.