Sorrento
Wash and scrub your lemons in hot water to remove any residual insecticides.
Place the alcohol in a jug and add pieces of zest removed from the peel. Place the jug in a darkened room or in a cupboard. Macerate the peel at room temperature for about a month.
The infusion slowly will assume the aroma and the yellow colour of the lemon. At this point, you have completed the first phase of production.
After about a month of rest, add the water and sugar into a small pan and bring it to the boil. Once cool, add it to the alcohol. Place the jug for another month in a darkened room or cupboard. After 40 days, the infusion is filtered into bottles, discarding the skins using old canvas.
Conserve the liqueur in the freezer.
