Limoncello with Lake Garda lemons from Gargnano

I wash lemons thoroughly and remove only yellow peel with a peeler or small knife.I put in a lidded jar. with an airtight seal.I add alcohol; I made double the quantity.I close and steep for 1 week, moving occasionally. After a week, I bring water. to the boil.I add sugar, turn off and stir until dissolved, then cool.The peels have released colour and aroma into alcohol. I pour into a large container with sugar syrup and mix well.I take a funnel with a paper filter.
I fill thoroughly cleaned bottles. with filtered limoncello. I seal tightly and rest at least 20 days before drinking. Room-temperature serving is recommended, but most prefer cold, so I refrigerate the bottle. Add personalised labels. Use lemon juice for lemon jelly or freeze in ice-cube trays for drinks, lemon escalopes, ice cream or sorbets.