First peel the lemons with a peeler and put the zest in a swing-top glass. The zest are then given the alcohol and placed in a sunny place for three weeks. Stir once a day.
After three weeks, first boil the sugar syrup from the water and sugar, then let it cool down in the refrigerator.
Then filter the lemon alcohol through a tea strainer and fill up with the cold sugar syrup.
Note: The typical limocello cloudiness occurs through the sugar syrup, this is called the louche effect.
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