Sous Vide Limoncello Recipe


lemons

It’s peak citrus season, folks! If you can get your hands on a healthy bundle of lemons, we have the perfect project for you: Homemade Limoncello!

Limoncello might just be the liqueur of the moment. Its history dates back to the early 1900s, but it’s been having its American renaissance over the past few years. Limoncello is a quintessentially Italian product, as it uses just a few quality ingredients to perfection, and it’s the ideal digestif to usher in springtime.

Typically, making Limoncello is a lengthy process, as the lemon peel is steeped in vodka and simple syrup for up to three months. But with the Nomiku, you can make professional quality Limoncello in just three hours! Raising the temperature of the mixture to 130°F allows for this ultra-fast infusion.

You’ll find the recipe below, along with a helpful video from our friends at Learn to Cook! Feel free to multiply the recipe to make as big of a batch as you want. Store it in the freezer until you’re ready to imbibe. Salute!

Prep time: 15 minutes
Sous vide time: 3 hours
Yield: About 1 pint

Ingredients

– 2 oz. sugar
– 3 lemons (rind only)
– 14 oz. vodka (at least 90 proof)

Nom Tip:
When you peel the lemons, you’ll want to get rid of as much of the pith (the white stuff) as possible. If too much pith is infused into the vodka, your Limoncello will be too bitter. After using your vegetable peeler, you may need to scrape out the inside of your peel with a pairing or tourne knife.

Method for Limoncello

  1. Preheat your Nomiku water bath to 54ºC (130ºF).
  2. Peel your lemons, remembering to get rid of as much of the pith as possible.
  3. Combine the vodka, lemon peel, and sugar into a gallon-sized heat-safe bag (remember to vacuum seal or use the water displacement method to get all of the air out).
  4. Place your bag in the water bath for three hours.
  5. Strain the mixture through cheesecloth or a chinois strainer.
  6. Store your Limoncello in the freezer until ready to serve.
  7. Serve as an aperitif or digestif over one large ice cube. Garnish with a lemon twist.




Tags: limoncello, sous vide.