Having made Limoncello using the 3 – 5 week method which infuses the lemon peel with the alcohol over a long period of time, I was interested in trying a Sous Vide water bath method to see if the results were – worse, the same or better!
With the holidays approaching a small homemade bottle of limoncello can make a nice gift.
We have enjoyed homemade limoncello when getting together with friends and family and a good friend of ours has a super recipe in my cookbook for the longer method… which does not require a Sous Vide.
My findings on comparing the traditional 3-5 week method of making this liqueur vs. the ‘sous vide’ method, surprised me. The quality and flavor of either method are the same in fact we thoroughly enjoyed the Dous Vide Limoncello so I’m sharing the steps I took to make this liqueur in the post below.
If you make this liqueur be certain to use organic lemons…. and remember the alcohol content of liqueurs isabout 30% so 1 30 oz. serving is plenty!
Preheat a water bath to 141°F.
Lightly scrub the outside of the organic lemons; next zest the yellow portion of the peel into a quart sized Ball or Mason jar.
Add the bottle of Everclear to the quart sized jar with the lemon peel. Place the lid on the jar and tighten before processing in the water bath. Set a steam rack in a large stock pot, place the sealed jar of Everclear with the lemon zest directly onto the steam rack. Add enough water to reach the top of the quart jar lid. Infuse for 2 1/2 hrs. at 141 F setting on the Sous Vide.
When the time is complete, carefully lift the jar from the Sous Vide with canning jar tongs and rest the jar on the stove or on a pot holder placed on a flat surface.
Combine the water and sugar in a pot and heat over medium-high heat, stirring for a minute until the sugar dissolves completely. Take saucepan off heat and bring the mixture to room temperature.
Stir the lemon Everclear and simple syrup together. Strain the mixture through a fine mesh strainer, then pour into clean bottles place the lid on and store for 1 month in the fridge.
Best served chilled. Serve small 1 oz. portion as the alcohol content of liqueurs is potent.
A Cocktail recipe
1 oz Limoncello
4 oz Prosecco
2 – 3 mint fresh leaves
2 – 3 fresh basil leaves
Garnish with a thinly sliced wheel of lemon