Gently but thoroughly wash the lemons, then place them in a bowl, pour water in the basin, add water, a tablespoon of baking soda and leave to float the lemons in this solution at least overnight. Next, get the lemons, dry, sharp knife, carefully remove ONLY the THIN YELLOW RIND (zest). Do not attach the white part, which is under the peel! The white part gives strong bitterness, the more you niceplace, the stronger and worse out of Limoncello. You will have peeled lemons, we don't need them, cook from them jam, as an option (by the way, cool jam from lemons at it!).

Place the zest in a jar or similar suitable container, which is sealed. Pour alcohol of the zest so that it is fully coated, leave to infuse for 20 days.

After that, filter the yellowed alcohol, the zest can be discarded, it is no longer needed.

Next, boil the syrup: dissolve the sugar in a liter of water, put the pan with this mixture on fire and boil for at least 10 minutes. Next, let cool, then pour syrup into the lemon alcohol. The solution is white and turbid, this is normal. The drink will Rob your true color - bright pale yellow, is something you buy at the Italian store. Stir the mixture, close tightly and leave for a month.

After this period, strain the Limoncello through cheesecloth or sterile gauze folded in at least 10 layers (and preferably through filter paper, but it is still necessary to find) and pour into bottles. Leave the bottle for another month, after that Limoncello can be used. Serve Limoncello very cold in high stacks, previously well cooled in the freezer. The fortress finished beverage original recipe (remember, the recipe was brought from Italy and translated) - about 47 degrees, so beware of output - 2 liters. With the right setting (a cold drink in the frozen stack), this fortress is not there, you can drink to savor, not gulp. If you want a less fortress - play with a number of ingredients, all can be calculated. To your health!