SICILY

• Agrigento (13)
  • AGRIGENTO (7)
  • REALMONTE (1)
  • SCIACCA (5)
• Catania (23)
  • ACI S. ANTONIO (1)
  • ACIREALE (3)
  • CATANIA (9)
  • LINGUAGLOSSA (1)
  • MASCALI (1)
  • MASCALUCIA (1)
  • NICOLOSI (2)
  • PEDARA (1)
  • RANDAZZO (1)
  • RIPOSTO (1)
  • SANTA VENERINA (1)
  • ZAFFERANA ETNEA (1)
• Enna (5)
  • ENNA (1)
  • NICOSIA (1)
  • PIAZZA ARMERINA (3)
• Messina (26)
  • CAPO D'ORLANDO (3)
  • CASTEL DI TUSA (1)
  • GIARDINI NAXOS (1)
  • LIPARI (8)
  • NIZZA DI SICILIA (1)
  • ROCCALUMERA (1)
  • S. ALESSIO SICULO (2)
  • SALINA (5)
  • SANT'AGATA MILITELLO (1)
  • STROMBOLI (1)
  • TAORMINA (2)
• Palermo (24)
  • BAGHERIA (1)
  • BALESTRATE (5)
  • BOLOGNETTA (1)
  • CARINI (2)
  • CEFALU' (3)
  • CHIUSA SCLAFANI (1)
  • CINISI (1)
  • ISOLA DELLE FEMMINE (1)
  • PALERMO (5)
  • POLIZZI GENEROSA (1)
  • SANTA FLAVIA (1)
  • TRABIA (1)
  • USTICA (1)
• Ragusa (11)
  • DONNALUCATA (1)
  • ISPICA (1)
  • MODICA (4)
  • RAGUSA (4)
  • SCICLI (1)
• Syracuse (17)
  • BRUCOLI AUGUSTA (1)
  • FRANCOFONTE (1)
  • NOTO (4)
  • ORTIGIA (1)
  • SIRACUSA (10)
• Trapani (11)
  • MARETTIMO (1)
  • MARSALA (4)
  • MAZARA DEL VALLO (1)
  • TRAPANI (4)
  • VALDERICE (1)

CHOOSE A REGION OF ITALY

• green lemons (if you can't find unripe lemons, just use the yellow ones) - 2 or 3 large
• pure grain alcohol - 1/2 liter
• water - 1/2 liter
• sugar - about 1 lb.

Step 1: Cut the rinds off of the lemons leaving the white part behind. Put these with the alcohol into a glass container or bottle and allow the alcohol to infuse the lemon rinds for 3-4 days. If you're using yellow (ripe) lemons, you can squeeze about a tablespoon of juice into the alcohol to ensure you get a strong flavor.
Step 2: After 3-4 days, separate the rinds from the alcohol (squeeze the rinds to extract any juice from them) and thr ... continue