Homemade Limoncello

• Using a vegetable peeler, peel 15-20 lemons making sure to remove all the pith with a sharp knife.
• Add lemon peels and 750 ml vodka to an airtight glass jar. Cover and let sit in a cool, dark place for 4 weeks.
• Once the vodka has set and been infused, bring 3 cups of water and 3 cups of sugar to boil in a large saucepan. Reduce heat and cook for 6-8 minutes until the mixture thickens.
• Let the simple syrup cool completely. Let it sit overnight at room temperature.
• Strain the lemon peels through a mesh sieve. Discard the peels and keep only the lemon infused vodka.
• Combine the vodka and the simple syrup mixture in an airtight glass container. Stir well and store in the freezer.

Citrus Sugar or Salt for Rim

• Combine one cup of coarse sugar with the zest of either 2 lemons or 3 limes.

Limoncello Margaritas

• In a medium-size pitcher, combine 4 ounces each of limoncello, silver tequila, triple sec, and fresh squeezed lemon juice, and 1/2 cup frozen limeade. Stir and chill until ready to serve.
• Set out 2 saucers: pour 1/4-inch deep water into one and pour citrus sugar or salt into the other saucer (enough to rim the glasses). Additional citrus sugar/salt can be stored in an airtight container for one week.
• Dip the rim of 4 margarita glasses in the saucer of water and shake the excess off. Dip the rims into the citrus sugar or salt.
• Add crushed ice to each glasses. Pour in the Margarita mixture.
• Optional: Place small sprigs of mint leaves in the middle of four sliced lemons. Lay the lemons on top of each margarita glass for a garnishment.

Enjoy!!