Limoncello

 4 lemons of Aunt Gina’s garden in Puglia, or at least 4 big untreated organic lemons 1 liter of pure alcohol 95°  400 g sugar 500 g water

Wash the lemons then dry them.  Peel the lemons and take care to remove ONLY the zest (yellow part), leaving the white spongy one on the lemon, as it could give a bitter taste to the liqueur. Put the lemon zest and the alcohol in a glass jar and let it rest closed for four days. Never open the jar during this time. Then filter it and pour the liquid again in the jar, adding also the sugar and warm (not cold, not hot) water. Then let it rest the more you can, at least one month. The longer it rests, the yummier it will be. Then, it’s ready. Remember to put it in the freezer at least three hours before drinking it or keep it always in the freezer, ready to drink on any occasion!