Homemade limoncello can take weeks to fully develop the flavors of the Meyer lemons. This easy recipe for sous vide limoncello will give you a delicious liquor in less time.
If you love this lemon recipe you are going to want to make my recipe for sous vide lemon curd or lemon peppermint stick.
Sous Vide Homemade Limoncello Recipe
If you are looking for a quick limoncello recipe for gift giving, put your sous vide to work and make this homemade limoncello recipe in hours instead of weeks.
Meyer lemons are next to impossible to find in my part of Pennsylvania so when I saw 2 bags left on the shelf at the grocery store, I had to do a double take. Yes! There were meyer lemons in my store. I snatched them up and didn’t look back. I knew exactly what I was going to make with them. Homemade limoncello. It was time for the sous vide to continue to earn its keep.
Homemade Limoncello Ingredients:
- 5 Meyer Lemons, Zest
- 2 Cups Vodka
- 2 Cups Sugar
- 2 Cups Water
Meyer Lemon Zest
Wash the wax off of the meyer lemons. I sooooo wish I had citrus trees at my house. But Pennsylvania is just not conducive for citrus.
Carefully peel just the zest off of the lemons. I used a vegetable peeler. Do your best not to get the bitter white pith. you want JUST the orangy lemon outside. This is where all the flavorful lemon oils reside.
Easy Limoncello Recipe
Place the zest of 5 meyer lemons in a quart mason jar.
Fill the jar with vodka or other grain alcohol.
Fit with a lid, ring and finger tighten.
Sous Vide Limoncello
Set your sous vide to 135ºF (57ºC).
Once your water come to temperature, place your jar in the water and cook for 2 hours.
I love this process because the limoncello is ready to go in just a few hours verses the several weeks that a traditional limoncello recipe would take.
Easy Limoncello Recipe
While the limoncello is infusion in the sous vide bath, heat the 2 cups of water and 2 cups of sugar to a rolling boil.
Once the boil is reached, turn it off and allow to cool.
When the limoncello sous vide infusion is complete, remove it from the sous vide bath and allow it to come to room temperature.
Strain the meyer lemon zest out of the limoncello.
Add the sugar syrup to the limoncello.
Store in a closed top container in the refrigerator.
Serve chilled.
More Sous Vide Recipes:
- Sous Vide Turkey Breast
- Sea Bass with roasted tomatoes, corn, olives and capers
- The best eggnog recipe
- Pickled banana peppers
- Sous Vide Creme Brulee
- Sous Vide Cold Brew Coffee.
- Sous Vide Oreo Cheesecake
- Sous Vide Grapefruit Infused Gin
- Homemade cucumber infused gin
- Sous Vide Lemon Curd
- Sous Vide Pomegranate Curd Recipe
- Sous Vide Blood Orange Curd
- Sous Vide Homemade Limoncello Recipe
- How To Cook Asparagus Using Sous Vide
- Sous Vide Hollandaise
- Sous Vide Vanilla Extract
- Sous Vide Mascarpone Cheese
- Lilac Infused Alcohol
- How to perfectly cook shrimp
- Sous vide corned beef
- Whole30 Avocado Toast with a Perfectly Poached Egg
- Sous Vide Vanilla Bean Honey
- Sous Vide Infused Hot Honey
- Homemade clotted cream
- Egg yolk croquette
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Shelby says
In lieu of a Sous Vide wand, couldn’t this be accomplished with water in a crock pot set at low for 2 hours? I’ll take the bullet & ask for those who are afraid to ask the stupid question- I know they’re out there.