Raspberry-Citrus-Cello (Sous-Vide)
A similar method to my Limoncello, so if you have questions, please consult the previous post.
First, let's address ratios. I used 9 Lemons and 5 Oranges per 1.75 Liters of Vodka, 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 it with Everclear if I can track some down.
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 too 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- The Lemons & Oranges should yield between 2-3 cups of juice.
Use between 24-32 oz of Raspberries.
Note: If frozen, heating in a saucepan with a little water will extract maximum juice.
1-Place Lemon/Orange juice and Raspberries in Blender (I used a Vitamix) and process until very smooth.
2- Press mixture through a sieve. 
After you push the mixture through the sieve you will have to push through the nut bag.
1- Drape nut bag over the container. First, you can let the bag hang for a while, but you will use your hands to squeeze.
3- Discard Raspberry pulp.
4- Fill to the 7-Cup line with distilled water.
1- Measure out 800 grams of Fine Sugar.
2- Place Sugar, Raspberry Mixture, and Vodka in a very large container and Mix very very well.
The ABV and Proof is an estimate. I just came across this "Determining the alcohol content of your liqueur" Future batches will be more accurate.
1- Drape nut bag over the container. First, you can let the bag hang for a while, but you will use your hands to squeeze.
3- Discard Raspberry pulp.
4- Fill to the 7-Cup line with distilled water.
2- Place Sugar, Raspberry Mixture, and Vodka in a very large container and Mix very very well.
3- Create a food saver bag that is very, very long.
4- Toss in Zest
5- Place the bag in another container for support and add all the Raspberry-Citrus-Cello.
6-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.
6-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. See Limoncello post.
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. See Limoncello post.
Before you tell me that this is not authentic, please read.....My Aphoristic Lamentation on Authentic Food!
BTW- I used this product to clean Bottles in addition to HOT water!
The ABV and Proof is an estimate. I just came across this "Determining the alcohol content of your liqueur" Future batches will be more accurate.
I really appreciate you sharing that. Getting a sous vide immersion circulator has been my best purchase this year, which cooks meat incredibly juicy and tender.
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