Limoncello (Sous-Vide)

- July 30, 2020

What could be better? Sugar, Lemons, and Vodka? This method is not your usual Sous-Vide Limoncello, meaning that I've included not only the Zest but the juice of the Citrus. Way better if you ask me, and there is no waste. I first read about this method by Chef Eric over at VacMaster. I will keep this a short post because it's so easy to do. See my Raspberry-Citrus-Cello HERE.

First, lets address ratios. I used 20 Lemons per 1.75 Liters of Vodka, which is 100 Proof or ABV = 50% Alcohol. The higher the proof, the better. Let's not forget after you add the other ingredients; the percentage will drop considerably. This Limoncello is estimated at 47 Proof. I plan on making if with Everclear if I can track some down.

Note: When the spirit is mixed with the simple syrup it becomes cloudy. This is called the Ouzo effect and is the result of spontaneous emulsification of the sugar and extracted citrus oil.

1- Scrub the Lemons with a Brush under running water. This will remove pesticides along with the wax. Using Organic fruit is better IMO.

2- Choose your peeler. Some do a better job than others. Use a delicate touch and try only to remove the zest without getting to much pith.

3- Use a paring knife and try to remove as pith as you can.

For this next step, you will need to use a nut bag or cheesecloth. I love nut bags because they are reusable and do a better job. If you buy one, get the nylon one over the cotton.

1- Drape nut bag over container and squeeze as much juice out as possible. Heck if you have a juicer even better.

2- Sqeeze the nut bag or let it hang to drip.

3- 20-Lemons should yield between 2-3 cups of juice. Fill the rest of the container with distilled water to the 7-cup line.

1- Measure out 700 grams of fine sugar.

2- To a very large container add the Lemon Juice water mixture.

3- Toss in Sugar and Vodka and mix very very well.

1- Create a food saver bag that is very very long.

2- Toss in Zest

3- Place the bag in another container for support and add all the Limoncello.

4- Add the bag to Sous-Vide Container and using the displacement method oust the air. SV-Process at 140℉ for 6-Hours. Yes, all 6-Hours is necessary. I used clips to secure the bag to the container.

1- After 6-Hours you are all done.

2- Strain everything through cheesecloth.

3- Strain again through a nut-bag.

Bottle up the Limoncello.

As an option place the bottles in a container with an aquarium pump to cool rapidly. First, add semi-cold water to the container. This is to prevent the bottles from breaking. Then add a ton of ice. The pump cools 30% faster.