Making lemoncello

[Odin]

Hi there,

A friend of mine wanted me to make her lemoncello. She'd been in Italy and learned to love it. Since I have no experience in making this drink, I read around on the world wide web. This is the recipe I came up with. If any of you could comment on it, please do. I'd love to learn from the experiences others had in making this drink.

Ingriedents: 5 lemons (biological quality), 0.5 litre of 95% pure alcohol, 0.5 liter of water, 400 grams of sucar.

Wash and then peel the lemons. Cut the skin in small bits, add these lemon skin bits to the 0.5 litre of alcohol. Let it sit there at room temperature for a week. Then make a syrup from the water and sugar. Heat the water, disolve the sugar, then boil this mixture for 5 minutes. Let it cool and then add this syrup to the alcohol with lemon skin. Put it in a cold, dark place (no sunlight!) for another week, filter out the lemon skins through a coffee filter and put the result (lemoncello) in the fridge before drinking.

The problem I have with this recipe, though, is the alcoholpercentage. Like this I will get a 37% strong lemoncello. Shouldn't it be rather something like 30%?

Advise is welcome! And I hope I am correct in using this group for asking this. Anyhow, the results will get back to you.

Regards, Odin.