Sous Vide - Limoncello

By: Jason Logsdon

Sous Vide - Limoncello
cuisine icon Cuisine
Modern
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Sous Vide
cuisine icon Keywords
3 cups, contributed, cook 1 hour, easy, Jason Logsdon, lemons, modern, more than 2 hours, prep 5 min, side dish, sous vide, sugar, vodka, water

prep icon Prep Time
5 min
cook icon Cook Time
1 hour

serving icon Servings
3 cups
Ingredients
  • 5 lemons
  • 1 1/2 cups vodka
  • 1 cup Water
  • 1 cup sugar
Instructions
  • Preheat a water bath to 140°F.
  • Lightly scrub the outside of the lemons and remove the zest with a vegetable peeler or zester. Make sure little to no pith came off in the process, using a paring knife to remove any.
  • Place the peels and vodka in a sous vide bag or canning jar, then seal and place in the water bath. Heat the infusion for 1 to 3 hours.
  • Prepare an ice bath with half ice and half water. Remove the bag or jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the vodka infusion, discarding the solids.
  • Combine the water and sugar in a pot and heat over medium-high heat, stirring occasionally until the sugar has completely dissolved.
  • Remove from the heat and let cool. The simple syrup can be stored in the refrigerator for several weeks.
  • Stir or blend the lemon vodka and simple syrup together and, ideally, let the mixture sit overnight in the refrigerator for the flavors to meld.
  • It is now ready to use or can be stored in the refrigerator for several weeks.
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