Wash the Meyer lemons and lemon leaves thoroughly.

Carefully peel the lemons, removing only the yellow rind and avoiding the bitter white pith.

Combine the lemon rinds, lemon leaves, and distilled spirits in a sealed jar.

Let the mixture infuse for 2-3 weeks in a cool, dark place.

Towards the end of the infusion period, prepare a simple syrup by boiling sugar and water in a pan for 4 minutes.

Allow the syrup to cool completely.

Combine the infused alcohol mixture with the cooled simple syrup.

Remove the lemon rinds and leaves from the mixture.

Filter the limoncello through a coffee filter or cheesecloth to remove any sediment.

Pour the filtered limoncello into bottles and seal tightly.

Place the bottles in the freezer for several hours until chilled and slightly thickened.

Serve ice cold.