I'm making my first batch of limoncello. Recipe consensus seems to be soak the lemon zest in alcohol, then add simple syrup.
I'm using 80 proof (40%) vodka. I would like to have a high-proof end product, so is there any reason not to make the syrup with more vodka rather than water? For that matter, is there any reason not to just stir sugar into the original extraction? I just now stirred some sugar into a bit of voddy, seemed to dissolve perfectly well.
(& not to worry, I am capable of making a vodka syrup without blowing myself up)