Use water to clean the lemons. Peel the lemon zest, using a sharp knife to remove all of the white pith from the inside of the peel. Put the peels in a container large enough to hold at least 2 1/2 liters.
Add the alcohol (grain alcohol better than vodka), seal the container. Take all the necessary precautions (blankets, aluminum foil, etc) to isolate the mix from sun/bulb light. Let the mixture sit in a cool place (basement, etc) for 2 to 4 weeks (the longer, the better). Date the container.
Make syrup by combining 2 cups of water with 2 cups of sugar in a saucepan and bringing the mixture to a boil, stirring frequently for 2 to 3 minutes. Let the syrup cool.
Stir 2 1/2 cups of syrup into the mix, divide into bottles, seal them and let them sit for 10 days for the syrup to marry with the alcohol.
Store in freezer and serve.
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|Serving Size: 1 Serving (154g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 3 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 5584.4mg||193 %|
|Potassium 161.2mg||4 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 7.6g|
|Protein 1.3g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 34
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