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The result of this maceration process has to be an alcoholic liquid painted yellow and the shells that have lost their color.
After 5 days, proceed to prepare the syrup:
in a pot, place the 720 grams of water and 350 grams of sugar, put on the heat and bring to a boil, stirring constantly until the sugar is completely dissolved.
Turn off the heat and let it come to room temperature When the syrup has reached temperature, we mix with the lemon zest maceration and alcohol mixture after mixing everything, cover again with plastic wrap and a kitchen towel, and store it to maceration another 5 days. (Minimum)
After the rest time, we are going to filter the liquid from the lemon peel.
And the last step consists of transferring the liquor obtained in very clean and dry glass bottles. Let the liquor rest for 8-10 days in a cool, dry and dark place to accentuate the flavor before being consumed. Then you put it in the freezer. It is important that it stays cold. Once very cold we can taste our Homemade Limoncello. The alcohol and sugar content inside prevent it from freezing.
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