Limoncello

Well its hardly surprising that I'm not born Italian, have any links to that country, or any blood relation to any particular person living in that country. So although I may have left a few footprints in Italy, that is as far as I have gone to be able to appreciate their fascinating food and culture.

I would like to point out one particular region, Sicily, where they grow the most beautiful lemons. I have honestly never tasted a sicilian lemon, though I plan to in the near future, but I've seen from pictures and videos, and seeing is believing in the eyes of the viewer, though the lack of involvement of the other 4 senses may cause some to differ.

It is from these lemons where I believe the best limoncello is made. You could probably use the ones you can get from your local supermarket, I'm sure they are good enough. But if you are looking for something out of this world, feel free to indulge.

The portions for this infusions are probably for 100ml, so you can expand the volume accordingly.

100ml of Cheap Vodka
2 Lemons, Rind Removed (Just take the yellow rind, leave the with pith alone, unless you do not mind a very very bitter limoncello)

So the first part of your infusion will probably take 3 months, soaking the skins of the lemons in the vodka for that period of time, which will give the vodka a bit of colour. It is preferable to use a air tight glass bottle for this, and at the end of 3 months, you will be able to feel the burst of the lemon flavour when you open the bottle for the first time after those 3 months.
Once that is done, its time to sweeten it to your taste.

Juice of Two Lemons
Sugar Syrup

These two extra liquids are added to the lemon infused vodka. Add the sugar syrup according to taste. You can also create your own lemon syrup by boiling sugar and lemon as an alternative.
I prefer mine chilled with a few ice cubes. Or alternatively, use it as a liqueur to complement other drinks.