Desserts

Limoncello

Sous-vide-limoncello

Author: Hannah van Souvy

Persons: 10

Temperature: 57

Cooking time: 2 hours

Prep time: 15 minutes

Ingredients:

  • 5 (organic) lemons
  • 500 ml (smirnoff) vodka
  • 500ml water
  • 150 grams of sugar

Preparation:

  1. The preparation -

    Set your sous vide device to 57 degrees. Wash the lemons well in hot water. This ensures that any wax and protective products on the lemons are removed.

  2. The peels -

    Remove all the peels from the lemons with a vegetable peeler. Make sure you only peel the yellow peels, the white edges can be quite bitter. We don't need the lemon juice, but there's absolutely no need to throw it away! For example, make ice cream from it, use it to brighten up your glass of water and it can even work wonders as a cleaning agent.

  3. Ready. set. go! -

    Place the peels in a large vacuum seal bag. You can use the vacuum bags on a roll for this . You can make this as long as you want. Add the vodka to the bag and let the device do its work for 2 hours.

  4. The sugar water -

    Half an hour before the peels and vodka are ready, it is time to make the syrup. Add the water and sugar in a saucepan and let it cook over medium high heat until the sugar has completely disappeared. Let the sugar water cool, you can temporarily put it in the refrigerator.

  5. Cooling down -

    When the sugar water has cooled, you can remove it from the refrigerator. The sous vide device is now ready and you can carefully remove the bag from the water. Let this cool as well until the substance has cooled completely. You can also put the bag in the refrigerator for a while, just like with the sugar water.

  6. Seven -

    Strain the peels and mix the sugar water with the vodka. The peels are actually so tasty that you can use them in other dishes. You can also burn off the peels with a kitchen torch and store them as a garnish. Store the limoncello in a sealable bottle.

  7. To serve -

    Always serve the limoncello ice cold. Tip: do not use ice cubes, this dilutes the mixture. Place the limoncello and the glass (without contents) in the freezer for an optimal taste.

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