Sous Vide Limoncello (3h)

How to make sous vide limoncello in 3 hours. This recipe will result in 3 liters limoncello.

Author

Pieter Vandesande

pEATr

Set your Anova Sous Vide Precision Cooker to 134.6°F/ 57.0°C.
For the lemon peel use a tomato peeler (Blade with jagged edge grinding) or a lemon zester. So use only the yellow part of the peel, as the white part will make your limoncello bitter.
Add the lemon peel into high proof grain alcohol (96,0%vol - 192 US proof) and DO NOT USE vodka. The lemon flavor comes from lemon zest (the very outside of the lemon peel) where the essential oils are most concentrated. Vodka contains more water and water will not absorb the essential oil. High proof grain alcohol will result in a more intense and richer flavor. I use 2 jars (500 ml) So add the lemon peel from 5 lemons in 500 ml alcohol.
Shake the jars well and put the jars in the water bath for 3 hours. This is the maceration process. Meanwhile prepare a simple syrup with 2 liters water and 1400 grams sugar). (So the simple syrup = 700 grams sugar / 1 liter water) If you like it sweeter you can use more sugar. In a sauce pan over high heat, stir the sugar and water together and boil for 2 minutes (or until all the sugar is dissolved) Let it cool in the pan (you can use an ice bath) After 3 hours in the water bath, shake the jars well and let them cool down (room temperature) Shake again and strain the mixture from the jar and discard the lemon peel. You can use a coffee filter or cheese cloth to strain.

Divide the 1 liter strained alcohol into 3 clean bottles with caps or decorative corked bottles and shake well. So 333 ml alcohol in each bottle. Add the simple syrup until 1 liter (666 ml) We started with 96,0%vol - 192 US proof alcohol. So a third will result in 32,0%vol - 64 US proof Store in a cool, dry and - important - dark place. Let the flavors develop for a couple of weeks. Cheers!