Gather ingredients and supplies:
8–10 large lemons (zest only)
750 ml high-proof alcohol (e.g., 95–190 proof vodka or grain alcohol)
750 ml water
500–750 g sugar (to taste; start with 500 g)
Large glass jar with lid
Fine-mesh strainer or cheesecloth
Funnel
Bottles for storage
Wash and thoroughly dry lemons.
Remove zest only:
Zest lemons with a peeler or microplane, avoiding the white pith.
Infuse alcohol with lemon zest:
Add zest to a clean glass jar.
Pour in alcohol until zest is fully covered.
Seal and store in a cool, dark place.
Steep:
Let sit 4–6 weeks.
Shake the jar gently every few days.
Make simple syrup:
Combine water and sugar in a saucepan.
Heat until sugar dissolves completely.
Remove from heat and cool to room temperature.
Combine and strain:
Strain infused alcohol through a fine-mesh strainer/cheesecloth into a clean container.
Stir in cooled syrup to taste.
If you want it sweeter, add more sugar syrup incrementally.
Rest (optional but recommended):
Let mixture sit 1–2 weeks in a cool, dark place to mellow.
Bottle:
Funnel into clean bottles.
Seal tightly.
Serve:
Chill before serving.
Store in a cool, dark place; refrigerate after opening.