Turn juiced husks into a bright liqueur with this simple recipe.
Using a tight sealing mason jar, fill with juiced lemon husks and one cup sugar. Add grappa (can also use everclear or vodka) up to the brim of the jar, so all lemon husks are covered.
Tightly seal lid of jar and shake for 30 seconds. Store in a cool, dark room or closet for one week, shaking every couple days.
After one week, open jar. Using a mesh strainer and a medium-sized pot, empty contents of jar into bowl, with the strainer catching the lemon husks. Discard lemon husks. Put the pot (now filled with lemon flavored spirit) on the stove and turn burner to medium. Add water & 1 1/2 cups sugar. Stir until sugar his dissolved (about 1 minute).
Pour mixture back into mason jar. Let cool until room temperature. Put lid tightly on jar, shake and return jar to storage for 1 week, shaking every couple days.
At the end of the week your limoncello is ready. Store in a refrigerator for up to one year.