Limoncello is an Italian lemon flavored liquor circa the 1900s that is quickly growing in popularity worldwide.  Sweet and tart, it lends itself from the most exquisite cocktail, to a flavorful dessert, and even a savory pasta sauce.  Like most things, not all Limoncello is created alike.  And this one, oh this one, is pretty fabulous.  Other than your alcohol all you need are lemons, sugar, and water (OK, and some patience too).  You may want to watch yourself, as this stuff is pretty potent.

1 bottle Dissel or Everclear
1 bottle Vodka
18 Meyer Lemons

2 C. Water
1 C. Lemon Juice
3 2/3C. Sugar

With veggie peeler, being careful not to get any of the pith, peel lemons and place zest and alcohol in a large airtight container.  Let sit in a dark place (like a pantry) for 30-45 days or until the peel is very firm and brittle.

When ready, combine sugar, water, and juice in a saucepan over med-high heat.  Bring to a boil for 5 min.  Remove from heat and allow to cool to room temp.  Strain through a coffee filter or cheesecloth doubled over.  Combine with lemon-alcohol mixture and strain once more.  Allow to sit for 2 days and then chill to desired temperature.