2-Hour Sous Vide Limoncello
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Pro-level cooking techniques made simple.
Ingredients for 12
10 fresh lemons, preferably organic
4 cups vodka
4 cups water
1 1/2 cups superfine sugar
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 135ºF (57ºC).
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Step 2
Thoroughly wash lemons in hot water to remove wax and pat dry.
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Step 3
Using a vegetable peeler, remove the zest in strips from the lemons, taking care to avoid any of the white pith. Save lemons for future use.
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Step 4
Place zest strips in a large zipper lock bag with the vodka. Seal the bag using the water immersion technique and place the bag in the water bath. Set the timer for 2 hours.
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Step 5
Meanwhile, prepare the syrup: Heat water and sugar in a saucepan over medium-high heat. Stir to dissolve sugar. Remove from the heat and let cool to room temperature.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Strain the entire contents of the bag through a fine mesh strainer set over a large pitcher or bowl. Stir in the syrup.
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Step 1
Transfer lemoncello to clean bottles with tight-fitting lids. Chill before serving in small glasses.