Limoncello

11 lemons

1 liter vodka

3 cups sugar

3 cups boiling water

With a vegetable peeler, remove strips of zest from lemons. Reserve lemons for another use. Place zest and vodka into an airtight container and let stand at room temperature at least two days or up to one week. After it steeps, stir sugar into hot water, mixing until it is dissolved. Let cool completely. Stir mixture into lemon-infused vodka and refrigerate in airtight container overnight.

Pour liquid through sieve and funnel into airtight bottles; discard zest.

Serve in cordial glasses or over ice in highball glasses; or mix with lemon soda and ice.

Serves 30 (2-ounce portions).

Cook's note: Leftover lemons can be sliced for chicken piccata, juiced for lemonade or lemon curd, or freeze the juice in ice cube trays to make individual servings of lemonade as desired.