Limoncello E Pepe

• 11 organic lemons, washed well
• 1 tablespoon black peppercorns, slightly crushed
• 1 (750ml) bottle vodka
• 1 cup just-boiled water
• 1 cup sugar

1. Peel the lemon zest with a vegetable peeler into thick strips, avoiding as much of the white pith as possible. Add those and the peppercorns to a big glass jar with a lid. Add the vodka and stir. Close the jar.
2. Infuse at room temperature-preferably a cool, shady spot like a cupboard-for at least 5 days or up to 1 month. The general rule is: The longer, the lemonier. We infused for 1 week and loved the flavor.
3. Strain through a fine-mesh sieve, pressing on the lemon peels to get every last drop. In a separate bowl, combine the water and sugar until the sugar dissolves. Let cool. Add to the strained lemon vodka.
4. Store in the fridge or freezer (my preference). Drink straight-up or on the rocks.

lemons, black peppercorns, vodka, water, sugar

Taken from food52.com/recipes/76746-limoncello-e-pepe (may not work)