Limoncello

Wash then zest the lemons. You need to remove only the zest, none of the bitter pith. The lemons should still be yellow when you've finished. After trying many methods I've found that using a microplane is the fastest, easiest and gives the best result.

Add the zest to the vodka in a sealable vessel (a Kilner jar works well). Use standard vodka (up to 40% alcohol) anything stronger tends to extract unwanted, oily, chemicals from the lemon zest giving a harsh, petrol-like flavour. Leave for two to three weeks. There is no need for stirring.

Pour the liquid, through a strainer, into a large (4 litre) container. Add the cane syrup then dilute the whole thing to around 3 litres. Taste a small sample and add more syrup if you think it needs it.

Fill 1 litre bottles through a coffee filter. Seal them and leave them in a cool, dark place.

Ideally you want to leave the bottles to mature for another three months, or longer. It's well worth waiting as the taste becomes much smoother over time. I have a special batch waiting for Xmas, when it will be 10 months old.

Ad a variation, try adding two vanilla pods, split open with a sharp knife, at the bottling stage.