Pucker up! It’s lemon time.

This zesty cocktail is deviously refreshing and oh so much better than lemonade.

Speaking of lemonade, did you know that it may have originated in medieval Egypt.

It was distributed widely throughout the Arab world and the Mediterranean region between 1000 A.D. to 1150 A.D. At this time, the lemon was first recorded in literatures to a tenth century Arabic treatise on farming and was used as an ornamental plant in early Islamic gardens.

INGREDIENTS

• 1 (750-milliliter) bottle vodka
• peel from 8 lemons, cut into wide strips (yellow part only)
• 4 lemon leaves (optional)
• 2 cups sugar

PREPARATION

1. In large glass jar or bottle, combine vodka and lemon peel. Seal and let stand in cool, dark place 1 week.
2. If using lemon leaves, in medium saucepan, bring 4 cups water to boil. Add leaves and blanch 10 seconds, then drain and rinse under cold running water. Pat dry.
3. In medium saucepan, whisk together 2 cups water and sugar. Bring to boil over high heat, then boil, uncovered, 15 seconds. Measure 750 milliliters of syrup (reserve remainder for another use) and stir into vodka mixture. Strain mixture, discarding lemon peel, and pour into decorative bottles. If using lemon leaves, tuck 2 into each bottle. Seal bottles with stoppers or corks and label with year.
4. Limoncillo will keep, chilled, at least 1 year.