Wash lemons, zest with a microplane grater.
Place grated lemon zest in the sterile jar with the alcohol. Juice the lemons and save the juice for later. See Notes below.
Let sit in covered jar in a cool place, away from direct sunshine, for at least 30 days, preferably 60.
When ready to bottle, strain the lemon alcohol into a sterile gallon jar, through a funnel lined with a few layers of cheesecloth. Save the zest for later. See Notes below.
Make simple syrup by bringing the water to a boil in a large pot, then turn off the heat and add the sugar. Stir until fully dissolved and the syrup is clear. Let cool.
Once the simple syrup is cooled completely, combine with the lemon alcohol, stir, and pour into sterile bottles.
Store bottles in the freezer for at least 30 more days, the longer the better.
Serve ice cold in the summertime, and sip slowly (it will be between 24-30% ABV)