Wash the lemons in warm water and scrub to remove any wax.

Use a vegetable peeler to peel the lemons (see note). Yellow flesh only no white part. Add the lemon peel to a large container, pour in the alcohol, cover with plastic wrap. Leave for 7 days at room temperature.

Add the sugar and water to a pan over medium high heat and stir until the sugar is dissolved. Remove from the heat and allow to cool completely.

Strain the peel from the alcohol, discard the peels. Add the cooled sugar syrup to the alcohol. Transfer to a sealed container and refrigerate.