David Rocco’s Limoncello

Shave off yellow part of the lemons’ rinds using a potato peeler. Put lemon rinds in a large glass bottle and add alcohol. Cover the bottle with plastic wrap to prevent alcohol from evaporating and let rest for 12 days at room temperature.

Boil water. Remove from heat and add sugar. Stir until all the sugar has dissolved and let cool. Drain 12-day old alcohol of the lemon rinds and add it to the sugared water. Set aside for an additional 10 days in a sealed glass bottle.

After 10 days, the limoncello is ready. It is best served chilled as a digestive after a meal.