7 to 8 cups of water
8 to 9 medium to large lemons
4 cups granulated sugar
1 liter (1000 ml) of clear spring grain alcohol (190 proof)

Bring the water to a boil; set aside and let cool before using.

Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry. Using a vegetable peeler, take all the lemon rind/zest off of the lemons.

NOTE: Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your limoncello. Learn to zest a lemon