Here is a recipe that I use to make the liqueur regularly. It is actually a
combination of elements from several different recipes I have found online
and in books.

Limoncello (Limoncino)

15-20 fresh lemons
2 quarts vodka or pure grain alcohol
3 1/2 to 4 cups sugar (or to taste)
5 cups water

Wash the lemons with a vegetable brush and hot water to remove any residue
of pesticides or wax. Carefully zest the lemons with a zester or vegetable
peeler so that there is no white pith on the peel (the pith will make the
liqueur bitter). In a one-gallon glass jar add one quart of vodka and the
lemon zest. Cover the jar and let sit at room temperature for at least 10
days and up to 40 days in a cool, dark place. In a large saucepan combine
the sugar and water and cook until slightly thickened, approximately 5-7
minutes. Let the syrup cool and then add it to the limoncello mixture. Add
the additional quart of vodka. Allow to rest for another 10-40 days.
Remember that the longer the zest and vodka mix rests, the better the taste
will be. After the rest period, strain and bottle, discarding the lemon
zest. Keep in the freezer or refrigerator until ready to serve. One of the
simplest and most natural liqueurs, this used to be made by almost all
families in southern Italy and was the drink offered to guests when they
came to call. (Note: Another excellent liqueur can be made using this same
recipe with limes in place of the lemons; zesting the limes will be a little
more difficult, however. Oranges may also be used, but the amount of sugar
should be reduced.)


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