Using a vegetable peeler peel the skin from the lemons trying not to get too much of the white pith.  The good thing about Meyer Lemons is that the skin is thinner than regular lemons so you don’t get so much of the white pith.

Put the peelings in a quart or 2 pint Mason Jars.  Cover with the Alcohol.  Seal the jars and let stand in a dark cool place for 2 weeks. 

You can infuse it for up to a month.  I hold the jars up to a sheet of white paper and see if the liquid floating above the peels is the color I’m aiming for.  I usually never go beyond two weeks.

When it has infused the proper time, make a simple syrup with the sugar and the water. 

Using a 4 cup measuring cup strain the Mason Jar into the measuring cup.  You may need to stir the peelings to get all of the liquid out of it.

Add the simple syrup and mix well.

Decant into bottles and refrigerate.  It will last for up to two months in the refrigerator and a year in the freezer.