* 2 quart bottle with big neck * quart grain alcohol * quart water * 1 pound sugar * 12 lemons. use California lemons with thick skins, not the thin skinned Sunkist * peel the yellow (no White) rind of the lemons * put grain alcohol into bottle * add lemon rinds * soak for two weeks * remove rinds * dissolve sugar in 1 quart of water and let cool. * add to lemon-flavored alcohol * decant into small bottles and freeze.