Peel the yellow zest from the lemons, avoiding the white pith.

Place the zest in a glass jar and cover with alcohol. Seal and let infuse in a cool, dark place for 4 days to 4 weeks.

Heat water and sugar in a saucepan until the sugar dissolves. Let cool completely.

Strain out the lemon zest and stir the simple syrup into the infused alcohol. Adjust sweetness if desired.

Pour into bottles and store in the freezer until ready to serve ice-cold.