3 cups (750ml) 95º alcohol
Rind of 3 big ripe lemons
3 cups (750ml) water
3 ½ cups (700g) sugar
Place alcohol and lemon rind in a big glass jar.
Close and let stand for 10 days to macerate. Syrup
Place water and sugar in a saucepan.
Cook over a medium heat until sugar dissolves.
Bring to the boil. Remove from heat and allow to cool.
Pour syrup into glass jar.
Bottle liqueur in airtight glass bottles.
Allow to stand for 10 more days before serving.