Limoncello

15 organic lemons

2 bottles (750 mls each) 151- or 190-proof grain alcohol, such as Everclear

4 cups sugar

7½ cups water, plus more for diluting

Wash a 1-gallon glass jar and lid in hot, soapy water, and rinse and dry thoroughly.

Scrub the lemons in warm water, and pat dry. Using a vegetable peeler, remove the peel from each lemon in wide strips. Be careful not to remove the white pith, which will impart a bitter flavor.

Place the lemon peels in the prepared jar. Pour in 1 bottle of the alcohol, and push down on the lemon peels with a wooden spoon to completely submerge them. Close tightly, and set the jar in a cool, dark place to steep for 20-40 days.

After the 20-40 days is up, add the second bottle of alcohol to the jar.

Place the sugar and 7½ cups water in a large saucepan, and bring to a boil over high heat, stirring to dissolve the sugar. Decrease heat to a simmer, and simmer for 10 minutes. Remove from heat, and allow to cool to room temperature.

When the sugar syrup is completely cooled, add it to the lemon and alcohol mixture in the jar. Tightly secure the lid, and return the jar to a cool, dark place to steep for an additional 20-40 days. Over time, the liquid will turn bright yellow.

When ready to bottle, wash four (1-liter) bottles and lids (or eight half-liter bottles and lids) in hot soapy water, and rinse and dry thoroughly.

Strain the liquid through a fine-mesh strainer (or coffee filter set in a strainer) into a large bowl. If you used 151-proof grain alcohol, add 1 cups water to the limoncello. If you used 190-proof grain alcohol, add 2 cups of water. The liqueur will turn cloudy and pale yellow; this is the desired outcome. Let it rest for a moment so that any remaining sediment will fall to the bottom of the bowl.

Using a narrow-neck funnel, ladle the limoncello into the prepared bottles, leaving 1 inch of head space. Wipe the rims clean, secure the lids, and label.

Gift-card suggestion: “This homemade limoncello was bottled on (date here) and can be enjoyed for several years to come. Store in a cool, dark place or in the freezer, and enjoy it as a refreshing liqueur to sip after dinner.”

Gift-giving tip: Tie each bottle with raffia or ribbon, and attach a gift card. To turn this into a gift basket, add a set of cordial glasses.

Makes four liters.

“Gifts Cooks Love: Recipes for Giving” by Sur La Table with Diane Morgan (2010 Andrews McMeel)