Wash and dry the organic lemons. Use a microplane zester or sharp vegetable peeler to remove the yellow zest, avoiding the white pith.

Combine the lemon peels and the Everclear or high-proof vodka in a glass jar. Seal and store out of direct sunlight.

Gently swirl or shake the mixture every few days for two weeks. If using lower proof alcohol, continue infusing for three weeks.

Line a fine mesh strainer with cheesecloth or a nut milk bag, and pour the mixture through it into a bowl. Press the solids gently to extract any extra liquid, then discard the solids and set the liquid aside.

In a small saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves, then cool to room temperature.

Mix the cooled syrup into the strained liquor.

Using a funnel, pour the Limoncello into swing-top bottles. Seal and transfer to the freezer for storage.

To enjoy, pour 1.5 to 2 ounces straight from the freezer into a chilled glass.