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|Recipe contributed by Holli DeLauro
- 20 – 24 lemons (I feel well washed, organic are best to avoid any chemical taste)
- 2 bottles vodka - 750 ml EACH (* or 151 – 190 proof grain alcohol)
- 7 cups water
- 5 cups sugar
- Carefully peel just the zest off of the lemons; try not to get any white pith. Place lemon zest into a large glass container.
- Pour vodka (*or alcohol) over lemon zest; cover and allow to rest at room temperature anywhere from 4 days to a month (I leave mine ~3 weeks). No stirring is necessary, but I stir gently or swish container every few days or so.
- After steeping lemon zest for the desired amount of time you are going to add the water and sugar in a large saucepan and stir over medium low heat until all sugar has dissolved and it becomes clear about 5 – 7 minutes.
- Allow to cool completely; pour over lemon mixture and allow to rest anywhere from 1 day to a week (I leave mine ~4 days).
- Strain liquid through a fine mesh sieve. Discard lemon zest. Bottle and store in refrigerator. It is best served very chilled.
* You may use either vodka or grain alcohol, but grain gives you more of an astringent 'alcohol-y' taste, where our family likes more of a strong lemon taste.
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