Wash the lemons thoroughly to remove any wax or pesticides.

Use a vegetable peeler to remove only the yellow zest, avoiding the bitter white pith.

Place the lemon peels in a large glass jar and pour in the vodka. Seal tightly and let infuse in a cool, dark place for 7 to 10 days, shaking gently every 2 days.

After infusion, combine sugar and water in a saucepan over medium heat. Stir for about 5 minutes until the sugar fully dissolves, creating a simple syrup.

Remove the syrup from heat and allow it to cool to room temperature, about 15 minutes.

Strain the vodka infusion through a fine mesh strainer into a clean container, discarding the lemon peels.

Mix the cooled simple syrup with the strained vodka and stir gently to combine.

Use a funnel to pour the limoncello into clean bottles and seal them tightly.

Chill the limoncello in the freezer for at least 2 hours before serving. Enjoy ice cold.