Homemade version of Amaretto Liqueur.

Almond Liqueur
Yield: 3 Cups

1 To 2 medium lemons
1 c Sugar
3/4 c Water
1 1/4 c Vodka
11/2 tb Almond extract
1/2 tsp vanilla extract
1/2 tsp glycerine; optional

Rinse and dry the lemons. Using the shredding side of a cheese grater, scrape the zest (yellow part only) off the lemons until you have 1 tablespoon; be careful not to touch the white, bitter part. In a small heavy saucepan, combine the lemon zest, sugar and water. Cook over medium high heat, stirring to mix and dissolve the sugar, until the mixture boils; lower the heat. Simmer, uncovered, until the mixture forms a syrup, about 5 minutes. Remove from the heat. Strain into a non-aluminum bowl and let cool to room temperature. Stir the remaining ingredients into the cooled syrup; funnel into a clean wine bottle or quart sized jar. Seal tightly. Allow to mature in a cool, dark place for at least one week. Store at room temperature.