- 10 lemons, ideally “Sfusato Amalfitano”
- 1 lt pure Alcohol 95%
- 1 Kg Sugar
- 1 lt Water
Wash and dry the lemons. Peel them, being careful to cut only the skin and not the white pith underneath.
Put the lemon peel in a sterilized jar and add the alcohol.
Put the sealed jar in a cool, dark place and shake it once a day. Leave to marinate at least 3 days.
On the third day prepare the syrup by dissolving the sugar in boiling water.
When the syrup is cool, add the alcohol and the lemon peels from the jar and mix well.
Pour the mixture in clean and dry bottles using either a sieve or a piece of muslin to filter the lemon peels.
Leave the sealed bottles in a dark place for three weeks and pop in the freezer before serving.