Recipe courtesy of Rocco DiSpirito
18 min
10 min
3 min
5 min
2 quarts


  • 2 pounds very fresh lemons
  • 1 quart grain alcohol
  • 6 cups water
  • 2 1/2 cups sugar


Zest lemons, making sure not to include any pith. Put zest in a jar with alcohol and let stand in the dark for 3 days, making sure to shake the jar at least twice a day.

When the lemons are pale, all the oil has been extracted. Strain the liquid and discard the zest. In a saucepan over low heat, heat water and sugar until sugar dissolves and syrup is clear. Let cool to room temperature and mix with infused alcohol. Strain liquid through a coffee filter.

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