Lemoncello, or limoncello, is a classic Sicilian liqueur made from an infusion of lemon peel and alcohol, diluted with sugar and water. My favorite lemons to use in lemoncello are Meyer lemons. Keep a bottle of this in your fridge and they make amazing gifts too.
Brian Means’ Fifth Floor Lemonchello
1 bottle of Everclear
12 lemons, peeled (no white part)
1 cup sugar cane granulated sugar
1 cup water
Peel the lemons with as little pith as possible. Add the peels to a large, clean jar and pour in the Everclear. Seal and let sit for 2 – 3 weeks, shaking the jar occasionally. Strain out the peels. In a saucepan mix the sugar and water together and dissolve.
For a clear lemoncello, cool the syrup and add it to the infused mixture.
For a creamy (cloudy) lemoncello, add the syrup when hot to the infused mixture.
As as little or as much sugar syrup as you like. Bottle and keep chilled. Makes a wonderful gift also.
Heather in SF 
