Sous Vide Limoncello Recipe (2024)

FAQs

Can you infuse alcohol in a sous vide? ›

In the SousVide Supreme, the process takes only hours to make your own infused alcohols and syrups. Almost any fruit can be used to make delicious syrup and many fruits, herbs, spices, and even peppers can be used to flavor alcohol. Here are some recipes to try out.

How Long to Infuse? Infuse your lemon peels and vodka for at least 4 days or up to a month. Most of the lemon flavor is extracted in those first few days, but you'll also get a stronger, bolder flavor the longer you let it sit.

I find that two weeks works well using Everclear and my Eureka lemons. A lower proof vodka will mean that you may need an additional week or more to reach maximum lemon flavor. Don't worry about how much time your bottle is sitting out infusing, the high proof liquor will prevent mold from growing.

Variation: Adding Lemon Juice

This will make the finished beverage more cloudy, while at the same time adding a sour note to the sweet, boozy lemon liqueur. The more juice you add, the more sour the finished liquid will become.

Place the peels and vodka in a sous vide bag or canning jar, then seal and place in the water bath. Heat the infusion for 1 to 3 hours.

I generally infuse my sous vide alcohol at 135°F to 160°F (57.2°C to 71°C) for 1 to 3 hours. The higher temperatures will impart more of a cooked or bitter flavors and the lower temperatures are usually best for more mild aromatic or floral items, especially if you are used to room temperature or cold infusions.

Wash the lemons thoroughly in warm water, and rinse well. Remove the zest (only the zest - the yellow part) from the lemons. Try not to get any of the white pith that's under the yellow zest, because the pith makes the limoncello taste bitter.

Don't oversteep!

My Recipes tell us that in doing so, the oil trapped in the skins of the lemons will slowly release, infusing the alcohol with the fruit's flavor and vibrant color! After this successful steeping process is when simple syrup is added to the maker's liking to sweeten up the bottle.

Limoncello cloudiness comes from what is generally called Louching, where some of the oils that are soluble in alcohol but not in water come out of solution as it is diluted.

What to do with those peels you've just candied? Here are a few ideas: Sprinkle the candied citrus peel on a green salad along with toasted pine nuts. Chop the slices into small bits and add them to baked goods such as bread, cookies, and cakes.

Are you supposed to sip or shot limoncello? ›

Although it's often served in a shot glass, people generally drink it in two or three sips. Check the bottle before buying it. The best-tasting Italian Limoncellos come from the Amalfi coast of Italy and use the sfusato Amalfitano lemon.

Lemons: This homemade limoncello recipe starts with 10 fresh lemons. Vodka: You don't have to use expensive vodka, but avoid using the super cheap stuff for the best results. Sugar: Three cups of white sugar ensures a perfectly sweet-tart drink.

When bitters were more commonly used as a medicinal treatment, they often were to aid in issues with stomach pains or other digestive issues. Lemon oil is a carminative, which is why limoncello is categorized as a digestif liqueur—it aids in digestion, especially after diving into a big meal (see more on this below).

on the fourth day, sterilize the wine bottles for the limuncinu: place them in a sink and fill them with boiling water. after a few minutes, drain the bottles and let them cool. (because the alcohol content is a great deal higher than wine, the rigorous sterilization process required for that purpose is not necessary.)

It's my favorite La Croix flavor. It's true, it actually tastes like vanilla mixed with a subtle lemon flavor. It sounds strange but it tastes good!

Prepare all your infusions, then cap and seal them. Place them in your cooking vessel and fill with water. Set your immersion circulator / sous vide setup to 155 F. Once the water reaches 155 F run at that temp for an hour then turn off the circulator and stop cooking.

Set the Sous Vide Precision to 135 degrees. Place berries into a quart sized mason jar and top with vodka, leaving a half inch of space from the top of the jar. Cook for 3 hours. Strain and chill.

Produce that no longer looks completely fresh or already smells strange is, of course, no longer suitable for the sous vide procedure. This particularly applies to fish and meat that is cooked at relatively low temperatures.