Based on a limoncello recipe that Amy passed along:

15 oranges, zest only no white part (I used organic blood oranges)
2 bottles (750ml) 100 proof vodka (I used cheap Seagram’s 100 from Bargain Bank)
4 cups sugar (I used unbleached cane sugar)
5 cups water

Zest all fruit into a bowl (a Microplane works great for zesting lots of fruit), then put the zest into a one-quart canning jar and add 1 bottle of vodka. Close the jar and let sit 10 days-40 days in a dark place. After letting it sit, strain the infused vodka through a cheesecloth and metal strainer into a bowl and discard the zest (there must be something you can use this for?). Mix sugar and water in a saucepan and bring to a boil, cook 4-5 minutes. While you’re making the sugar syrup, sterilize some canning jars/bottles by boiling them in a big pan of water for 10 minutes or so. Pull the bottles out so they can cool. Let sugar syrup cool completely and then mix it into the infused vodka along with the second bottle of vodka. Once your final product is ready, and the bottles are fairly cool, strain the arancello into the bottles, and allow to steep for a few more days before drinking (yeah right!).

The result is some amazing stuff. Since you’ll be adding 5 cups of sugar water and another 750ml of vodka to the initial infusion, the result is about 2 1/2 to 3 quarts of finished arancello!!