Boil the sugar in the water and cool.
Remove the peel from the lemons very thinly. If possible, do not use any of the white of the peel, otherwise the liqueur will be bitter! Soak the peels in the alcohol for 24 hours.
Add the sugar syrup to the preserved lemon peel form and strain the peels.
The result is a wonderfully lemony liqueur, without that typical chemical tang found in most store-bought products. It should be enjoyed well chilled.
With the sugar you can possibly be a little more economical, each to taste.
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