Ingredients for more than 2 liters: 7/8 "sfusato" lemons from the Amalfi coast, 1L of alcohol, 1L of water, 850g of sugar.
Remove the yellow part of the lemon peel and put it in infusion in alcohol in a closed container for 48-96 hours. Dissolve the sugar in the water and stir this syrup with the liquid obtained from the infusion (remember to remove the lemon peel). Allow to stand for at least 24 hours and filter the liquid. Store in well-stoppered bottles.
Limoncello and cremoncello
Ingredients: 1L of pure alcohol 90°, 1.5Kg of sugar, 2L of water (for the cremoncello you have to use 2L of UHT semi-skimmed milk), 10/12 "sfusato" lemons from the Amalfi coast.
Remove only the yellow part of the lemon peels and leave to marinate them into alcohol for 48 hours in a well closed container. Boil the water (or the milk, for the cremoncello), add sugar in small doses and stir with a wooden spoon. let it cool and finally add the alcohol with the lemon peels. Filter the liquid several times.
How to use the peeled lemons? Squeeze them, add sugar and store in the freezer in the trays of ice cubes, using as a refreshing drink with water.