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Peel the citrus fruits and measure out 33g of peels for each liqueur.
Place the peels in separate mason jars and add 210ml of grain alcohol to each jar.
Let the peels infuse in the alcohol for 2 days, shaking the jars a few times.
Strain out the peels and measure out 200ml of the infused spirit for each liqueur.
For each liqueur, mix 380g of water and 132g of sugar using a magnetic stirrer until the sugar has dissolved.
Add the 200ml of infused spirit to the sugar-water mixture and let it mix for 10 minutes.
Bottle, label and enjoy the 30% ABV limoncello, orancello and limecello.