Wash and dry 2 pounds of organic lemons. Use a microplane zester or a sharp vegetable peeler to remove only the yellow zest, avoiding the white pith.

Combine the lemon peels and 1 (750ml) bottle of Everclear or 100-proof vodka in a glass jar. Seal it and store it out of direct sunlight.

Gently swirl or shake the mixture every few days for two weeks. If using a lower proof alcohol, continue to infuse for three weeks.

Line a fine mesh strainer with cheesecloth or a nut milk bag, and pour the mixture through it into a bowl. Gently press the solids to extract any extra liquid, then discard the solids and set the liquid aside.

In a small saucepan, combine 1 cup sugar and 1 cup water over medium heat. Stir until the sugar has dissolved and remove from heat. Cool the syrup to room temperature, and mix it into the strained liquor.

Using a funnel, pour the Limoncello into swing-top bottles. Seal them and transfer to the freezer for storage. To enjoy, pour 1 1/2 to 2 ounces straight from the freezer into a chilled glass.