Wash lemons then peel the skins using a vegetable peeler, ensuring to only peel the yellow part and not to extract too much of the white pith.

Place the lemon peels in a large glass jar and pour in the alcohol. Close the lid securely and place in a dark place. Allow to infuse for 25 days.

After 25 days, use a fine mesh strainer to strain the lemon peels with a large bowl underneath.

Pour water in a large pot over a stove top on medium heat. When small bubbles start to appear (but not boiling), add in the sugar.

Stir the mixture with a wooden spoon to melt the sugar, and turn the heat off after 2 minutes.

Continue to stir for 3-5 minutes to ensure all of the sugar dissolves in the water.

When the water is warm but not at room temperature, add in the lemon infused alcohol and stir continuously for a couple of minutes.

Allow it to cool down to room temperature, then using a funnel, carefully ladle the limoncello into glass bottles.

Securely tighten the lids and place in the fridge to cool for a few hours. Serve in chilled shot glasses.