Start washing accurately the lemons and drying them with a towel.
Using a vegetable peeler, peel the lemons. It's very important that you don't remove the white part of the peels, you need only the yellow one.
Put the peels into a sealed glass container (I use a jar) and cover them with alcohol. Seal the container and put it in a fresh and dark place.
I move the container every day to mix the ingredients, for at least one week, usually for 10 days. You will see every day the peels loose color and the liquid become more intensly .yellow.
After the resting period, prepare the syrup. Warm the water in a pot and make the sugar melt in it, gently mixing. When the syrup is ready, let it cool down.
Add the syrup to the alcohol and the peels and mix it.
With a funnel, strain the liquid into the bottles in which you will store the limoncello.
Let the limoncello rest for a couple of weeks, then store the bottles in the fridge. To be served really cold. Enjoy!