Rinse and dry the lemons. Using the shredding side of a cheese grater, scrape the zest (yellow part only) off the lemons until you have 1 tablespoon; be careful not to touch the white, bitter part.
In a small heavy saucepan, combine the lemon zest, sugar and water. Cook over medium high heat, stirring to mix and dissolve the sugar, until the mixture boils; lower the heat. Simmer, uncovered, until the mixture forms a syrup, about 5 minutes.
Remove from the heat. Strain into a non-aluminum bowl and let cool to room temperature.
Stir the remaining ingredients into the cooled syrup; funnel into a clean wine bottle or quart
sized jar. Seal tightly.
Allow to mature in a cool, dark place for at least one week. Store at room temperature.