Thoroughly wash the Meyer lemons under cold water. Using a vegetable peeler or zester, carefully remove only the outer yellow zest from the lemons, ensuring to avoid the bitter white pith. Place the collected zest in a clean glass jar or airtight container.

Pour the 375 ml of artisanal craft vodka over the lemon zest in the jar. Seal the jar tightly and place it in a cool, dark place, allowing the zest to infuse into the vodka for at least 7-14 days. Shake the jar occasionally to ensure proper infusion.

In a saucepan, heat 1/3 cup of naturally sourced mountain spring water until it reaches a gentle boil.

Add 1/3 cup of organic unrefined cane sugar into the boiling water, stirring continuously until the sugar completely dissolves. Once dissolved, remove the simple syrup from heat and let it cool to room temperature.

After the desired infusion period (7-14 days), strain the infused vodka from the lemon zest using a fine-mesh sieve or cheesecloth, separating the liquid from the zest.

Gradually pour the cooled simple syrup into the strained lemon-infused vodka, stirring gently to combine thoroughly.

Transfer the blended mixture into clean glass bottles or jars with airtight lids. Seal the bottles tightly and store them in the refrigerator for at least another week to allow the flavors to meld and mellow.

After the additional chilling period, your homemade Meyer Lemon Limoncello is ready to be served. Pour it into chilled glasses and enjoy its vibrant citrusy flavors as a delightful after-dinner digestif or in cocktails.