Home-made Limoncello

I coaxed this recipe out of a nearby bar owner in several small and unassuming conversations. I've experimented with it a couple of times, and it really does make a fantastic limoncello. It's a touch sweet but nothing like those overly syrup-y versions you usually find in liquor stores. It's tart, very flavorful, and strong. But watch out, because it's easy to drink quite a lot without noticing. I like to double or triple the recipe and fill up a huge glass jar with a ladle in it so my party guests can serve themselves.

1 bottle vodka (cheap works fine, but less $ = bigger hangover, maybe shoot for a middle ground)
15 lemons
1 cup sugar
1 large glass jar or several mason jars

1. Peel the rinds off all the lemons, trying to get only the yellow but not the white parts. And peel the rinds in the larges slices possible, because they look nice as garnishes when it's time to serve, and you won't accidentally swallow them. Place all your peeled rinds in the jar.
2. Juice all the lemons (an electric juicer really speeds this up), and add all the strained juice (no seeds!)
3. Add your bottle of vodka
4. Add 1 cup of sugar (or more or less to taste)
5. Stir vigorously. If you have weak arms and prefer not to stir too long, heat a bit of water with the sugar to dissolve before adding.
6. Let sit for at least 1 week before serving, stirring the mixture once daily. The longer you leave it, the better the infusion will become. Optimum time = 1 month
7. Serve over ice