4-5 Meyer lemons
2 c vodka
2 c raw sugar
Wash and zest the Meyer lemons, leaving behind as much of the white pith as possible. Juice the lemons until you have 1 1/2 cups of liquid. If you are short, add water to make up the difference.
In a sauce pan, add 1/2 cup juice and 2 cups of sugar. Heat to dissolve the sugar, then add the remaining juice. Simmer on low for 7 minutes. Cool slightly.
In a glass quart jar, add the lemon zest, juice syrup and top off with vodka. Add a lid, shake to distribute, and store in a cool, dark cupboard for one month. After a month, strain the liquid and bottle. Limoncello will keep indefinitely at room temp , unless winter lasts past April…