Wash and zest the lemons, avoiding the bitter white pith.

Combine the lemon zest with grain alcohol in a large jar; seal and let steep in a cool dark place for two weeks.

After steeping, prepare sugar syrup by dissolving sugar in water over medium heat; allow to cool.

Strain lemon zest from the alcohol mixture and combine with sugar syrup in a clean bottle.

Seal and refrigerate for one week to allow flavors to meld.

Serve chilled in small glasses or over ice, optionally drizzling over gelato.