Yield: about 2 quarts
Prep Time: 20 minutes
Cook Time: 5 minute
Inactive Prep Time: 11 1/2 days

4 cups vodka
10 lemons, zested, no pith at all, may substitute 15 limes, 6 grapefruits, 10 blood oranges, 12 mandarin oranges,
or 8 regular oranges
2 1/2 cups sugar
3 1/2 cups water

Place vodka and zest in a sterilized sealable jar (like a mason jar), and allow to sit in a cool place for 4 days. On the 5th day place the sugar and the water in a saucepan and bring to a boil.

Allow to cook 5 minutes, remove from heat, and allow to cool. Add sugar solution to the vodka solution and allow to stand overnight.

Strain through a layer of cheesecloth in a conical sieve, pressing the solids firmly. Strain again through a 2nd layer in the same manner.

Chill and allow to stand 1 week. Serve very cold.

Tips on Sterlizing Jars:

Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal.

Two piece lids are best for canning, as they vacuum seal when processed.

To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray.

Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars.

All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.