Sous Vide Limoncello Recipe (2024)

FAQs

What temperature do you infuse alcohol in sous vide? ›

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.

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.

It needs to be at least 20% ABV (alcohol by volume), 30% alcohol by volume is recommended, so it has a relatively high alcohol content for a liqueur. Use pure alcohol for the best alcohol for limoncello.

Most limoncello is bottled between 28 percent and 32 percent alcohol by volume (ABV, 56 to 64 proof). It is possible to make your own limoncello using high-proof neutral grain alcohol (Everclear and vodka are popular choices).

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.

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.

You should generally try to consume limoncello within 2 years of creating or opening it. Limoncello only contains 4 ingredients, 2 of which are preservatives.

The high alcohol content of limoncello generally inhibits the growth of bacteria, making them unlikely to flourish. However, improper storage or contamination during the manufacturing process can potentially lead to the growth of bacteria. It is therefore important to follow proper hygiene and storage practices.

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. We couldn't decide which method we liked better—so we did both!

80 proof works great too, BUT it will freeze! So don't store in freezer. corn or potato vodka can work just fine, however grain is best for authentic limoncello to give it the true cloudy color. Always use organic lemons, never use organic sugar.

How to tell a good limoncello? ›

The liqueur shouldn't leave your mouth puckered in discomfort, shouldn't smell of alcohol, and should always clearly display where the lemons are from on the bottle.

As mentioned earlier, limoncello should be stored in a cool place, ideally in a refrigerator or freezer. The cold temperature not only preserves its freshness but also enhances its thick, syrupy texture, making it more pleasurable to drink.

Although limoncello is usually served in a shot glass or what some refer to as a “shooter”, the sweet drink is to be sipped, not taken as a shot.

Despite its long shelf life, limoncello can eventually go bad if not stored properly. Signs of spoilage include a noticeable change in color, off-putting odor, and a bitter or rancid taste.

The entire mixture is suggested for this batch, but do not be afraid to put a little more or less to get your desired sweetness. Then fill your bottles and refrigerate. Aging your Limoncello is a great thing to allow it to mellow a bit. It would be great if you could age it for a few months if you have the time.

Keep it increasing, maintaining a range of 175 - 195 degrees Fahrenheit for as long as possible. Turn off the heat when it reaches 212 degrees Fahrenheit. The temperature at the top of the column will tell you about your alcohol vapor as it begins to condense.

Store spirits at room temperature.

In general, “room temperature” is defined as 68–77°F. But bottled spirits will be comfortable at a wider range, especially if they are stored away from direct sunlight and humidity. “Anything under 80°F should be fine,” says Adam Polonski, cofounder of Lost Lantern Whiskey.

bottle vodka into jar. Cover and store at room temperature for 3 to 7 days. Stir or lightly shake jar daily to release flavor. Infusion is ready when vodka deepens in color and flavor is to your liking.

So long as you're cooking at above 130°F, there are no real health risks associated with prolonged sous-vide cooking.