Instructions: Rinse lemons; if waxed, rub with a cloth under hot running water. Dry with a cloth. Grate yellow part (white is bitter) from lemons to make 1 tablespoon.

In a 2- to 3-quart pan, combine peel, sugar, and vodka. Stir often over medium heat until mixture reaches 125 to 130 degrees (hot to touch), about 5 minutes. Watch carefully; if overheated, fumes may ignite. Let cool.

Meanwhile, cut the grated lemons in half and ream 8 to 10 tablespoons juice. Add juice to vodka mixture. Pour into bottles; seal airtight. (If seals are rubber or synthetic rubber, cover glass top with plastic wrap to protect seals; alcohol can soften them.) Store at least 2 days or up to 1 week in a cool, dark place.

Pour through a strainer lined with 2 layers of damp cheesecloth into an 8-cup glass measure; return to bottles. Serve or seal airtight and store up to 1 year in a cool, dark place.

This recipe yields 4 1/2 cups.

Yield: 4 1/2 cups

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