Sous Vide - Limoncello

Limoncello was the first infused alcohol I ever made, and it is still one of my favorites. I recently brought some to my Italian mother-in-law and even she approved of it! The recipe involves infusing vodka with lemon peel and then mixing it with simple syrup. I recommend starting by adding only half the simple syrup and tasting it; that way you can make it as sweet or as strong as you want. This recipe also works well with limes, oranges, and other citrus for fun variations on the drink. Using the infused lemon vodka in a martini or mixed drink is also a great way to go!

Cuisine

Modern

Course

Side Dish

Difficulty

Easy

Duration

more than 2 hours

Cooking Technique

Sous Vide

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 Time

5 min

Cook Time

1 hour

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.