Lemon liqueur

We start by thoroughly washing and drying the lemons. It's very important that they are really clean, because the peel, which will go into the liqueur, should be free of any impurities.

Then peel the lemons, trying not to break the peel. It is best to do this with a vegetable peeler, leaving white fluff on the lemon. Put the peels into a large glass jar, which should be well washed and dried.

We add spirit to the jar and close it tightly. Thus prepared jar we set aside in a dark, cool place for 40 days. Every few days it is worth shaking the jar.

After 40 days, we prepare sugar syrup. We put sugar in a pot, pour water over it and heat it until the sugar dissolves. When the syrup is ready, we cool it to room temperature.

After the syrup has cooled, pour it into the jar with the lemons and spirit. We mix it thoroughly and reseal the jar. We set it aside for another 40 days in a dark place.

After this time, strain our liqueur through a fine sieve or thick gauze. The lemon liqueur is now ready for consumption, but I encourage you to set it aside for a few more days so that the flavors blend better.