A home-made version of that famous authentically-named lemon liqueur from Italy .
5 unwaxed lemons, zest only.
1 pint/500ml vodka
½ pint/300ml hot water
1oz/25g caster sugar
Place the lemon zest in a large sterilised jar and cover with the vodka.
Put the lid on the jar and shake well.
Keep the jar in a cool, dark place for two weeks, shaking daily.
Dissolve the caster sugar in the water and, when cool, add to the vodka.
Keep the jar in a cool, dark place for 2-4 weeks, shaking daily.
Check the taste: add more sugar dissolved in water or more vodka to adjust.
If desired, add a few teaspoons of glycerol (glycerine) to adjust the viscosity so that the liqueur has a smoother “mouth-feel”.
Give the jar a final good shake after any additions.
Wet a paper coffee filter and place in a funnel then filter out the lemon zest and pour in to sterilised bottles.
Probably best stored in a dark place to retain the colour.
Probably stores as long as your self-control.
Check that the jar will take about 1 litre of liquid so that you have enough room to add the sugar syrup and shake.
Serve at room temperature or chilled and you could pour over ice-cream.
You can experiment with different fruits: oranges, raspberries, limes or a mix.