Limoncello

Peel zest from lemons using a vegetable peeler. Avoid getting any of the white pith underneath the yellow skins. You'll need a total of 180 g lemon zest.

Place zest in glass container along with alcohol. Let set at room temperature for 24 hours, agitating occasionally. Alternatively, place container in a 50°C sous vide bath and cook for two hours.

Combine water and sugar in saucepan or heatproof container. Heat gently on stovetop or in microwave, stirring until all sugar is dissolved. This will take a while.

Wait until syrup has cooled to room temperature.

Strain out lemon skins from alcohol infusion. Combine infused alcohol and simple syrup in a large bottle. Stir to combine. Chill thoroughly.