Step 1: Prepare the Lemons
Wash and dry the lemons thoroughly. Using a microplane or vegetable peeler, zest only the yellow part of the peel, avoiding the white pith which can taste bitter.

Step 2: Infuse the Lemon Zest
Place the lemon zest in a large glass jar and pour in the lemon juice. Seal the jar tightly and store it in a cool, dark place for 2–3 weeks. Gently shake the jar every few days to help release the lemon oils.

Step 3: Strain the Mixture
After the infusion period, strain the liquid using a fine mesh strainer lined with cheesecloth. Remove all zest pieces and discard them, leaving a clear, fragrant lemon infusion.

Step 4: Make the Simple Syrup
In a saucepan over medium heat, combine the sugar and water. Stir until the sugar completely dissolves and the mixture reaches a gentle simmer. Remove from heat and allow the syrup to cool completely.

Step 5: Combine and Bottle
Pour the cooled simple syrup into the lemon infusion and stir well to combine. Using a funnel, transfer the mixture into clean, sterilized bottles and seal tightly.

Step 6: Chill Before Serving
Place the bottles in the freezer for at least 24 hours before serving. Serve very cold in small glasses for a refreshing, authentic-style citrus digestif.