Zest the lemons

• Wash and dry the lemons.
• Peel off the yellow zest with a peeler, avoiding the white pith.

Infuse the alcohol

• Put the lemon zest in a large airtight jar and cover with the grain alcohol.
• Seal and leave to infuse in a dark place for at least 10 days, shaking occasionally.

Make the syrup

• Bring the water and sugar to a boil in a saucepan, stirring until the sugar dissolves.
• Let the syrup cool completely.

Combine and rest

• Strain the infused alcohol through a sieve and discard the zest.
• Stir the alcohol into the cooled syrup.
• Bottle and let rest at least 1 day before serving chilled.