If possible, use lemons that aren’t quite ripe but still greenish in colour, because they’re more fragrant. Use a very sharp knife to remove the outer peel of the lemons (only the yellow part!). Put the pieces of peel and the lemon balm leaves in a jar with the alcohol, and close the lid tightly. Leave the mixture to infuse for 5-6 days, stirring once a day. After this time, remove the leaves and pieces of lemon peel and filter the liquid through a piece of cloth. Now prepare a syrup by dissolving the sugar in the heated water, without letting it boil, and then leave to cool. If you want your liqueur to be clear, filter the syrup once it is cold. Mix the syrup with the lemon infused alcohol and leave to rest for a week. Preserve your Limoncino in small bottles (so that they can be “finished” quickly once opened), tightly close and in a cool, dark place. Serve your Limoncino chilled and use it within a relatively short time (2-3 months) in order to fully enjoy its aroma. NB: the quantities indicated in this recipe give a fairly dry liqueur; if you prefer a sweeter Limoncino, increase the quantity of sugar to 750 g. This recipe can be prepared with any citrus fruit, either just one type or mixed, according to your taste.