I found this recipe on foodnetwork.com.

vodka, lemon peels, sugar, time⁣
⁣
There are several different stories of the possible history of limoncello, and a few of them put this drink at about 100 years old. Something tells me that Italians were likely flavoring booze with lemon peels long before that. Another history credits limoncello to monks (here we go again with the monks!), making the recipe hundreds of years old.⁣
⁣
I thought this would be a fun spin-off to the Drinky-Drink Project, and it has been. I followed the Food Network recipe by Giada De Laurentiis that has the peels steep in vodka for only four days, which I understand is pretty quick after hearing from others. It was enough time – you can see that I got good color, and the flavor is certainly there.⁣
⁣
My limoncello is delightful and sweet, with a hint of bitterness that rounds the taste out nicely. I used the leftover peels to make boozy candied lemon peels, and those are a treat, too. I would like to experiment with a second batch using Everclear and more time fermenting, to compare the two recipes. ⁣