Lemons, lemons...pucker up!

Today is lemons.  I have to say, I think they are my favorite fruit.  There is nothing like the fresh burst of citrus in about everything which takes me back to the feeling of Spring. When I look at the majority of things I cook and bake, most things contain some part of a lemon, whether it's juice, peel or zest. Today I am using the peel. 
Lemoncello, an Italian after dinner drink. My variation will be a Vanilla Lemoncello.
3 cups  Vanilla Vodka
Zest of 8 lemons
simple syrup or boil down 1 c water and 3/4 sugar till slightly, and I mean ever so slightly thicker than water, it should yield about 3/4c.
 Yep, that's it.  Pretty simple isn't it.
First what you want to do it zest the freshly cleaned lemons.  I am using organic meyer lemons.  The first time I made this I cut the peels  insteading of zesting however it can be bitter tasting.  This time I wanted a smoother taste.  Zest the lemon peel and put all of it into a glass container with lid.  Add the vodka and put it into a nice dark area for 4 days.  If you have patience, the longer it rests, the better the taste, but I like mine just fine on the fourth day. On the fourth day, use a paper coffee strainer and strain all the peel out.  You want a nice clearish look so strain again if necessary.  Add the approx  3/4c of simple syrup.  At this point, refrigerate over night. 
I freeze shot glasses and serve the lemoncello this way but I rim the glass with sugar first.  Enjoy!