Ingredients
Method
- Wash and scrub the lemons thoroughly.
- Zest the lemons finely, avoiding the white pith.
- Place the lemon zest into a clean glass jar.
- Pour the alcohol over the zest and seal tightly.
- Store in a cool, dark place for 3–6 weeks, shaking gently once a week.
- In a saucepan, heat water and sugar until fully dissolved.
- Allow the simple syrup to cool completely.
- Strain the infused alcohol to remove the zest.
- Mix the cooled syrup with the infused alcohol.
- Seal and rest the mixture for 1 additional week.
- Strain again if desired and bottle.
- Store in the freezer and serve chilled.
Notes
Avoid zesting the white pith to prevent bitterness. Always allow the syrup to cool before mixing.