A lovely warm summer evening, becomes even tastier with sous vide limoncello! A fun recipe to make with friends. With only 4 ingredients, this is a super easy recipe, which you can prepare the same day. Normally this process takes 8 weeks, but the sous vide way only takes 2 hours!
- 5 (organic) lemons
- 500 ml (smirnoff) vodka
- 500 ml water
- 150 gr sugar
Set your sous vide device to 57 degrees. Wash the lemons well in hot water. This will remove any wax and protective products on the lemons.
Use a peeler to remove all the peels from the lemons. Make sure you only peel the yellow ones, the white edges can be quite bitter. We don't need the lemon juice, but don't throw it away! You can use it to make ice cream, to brighten up your glass of water and even as a cleaning agent it can work wonders.
Ready. Set. Go!
Place the peels in a large vacuum bag. You can use the vacuum bags on a roll use. You can make these as long as you want. Add the vodka in the bag and let the machine do its work for 2 hours.
Half an hour before the peels and vodka are ready, it's time to make the syrup. Add the water and sugar in a pan and let it boil on medium high heat, just until the sugar is completely gone. Let the sugar water cool down, you can temporarily put it in the fridge.
When the sugar water has cooled down you can take it out of the refrigerator. By now the sous vide device is ready and you can carefully remove the bag from the water. Let this cool down too, until the substance is completely cooled down. You can also put the bag in the fridge for a while, just like with the sugar water.
Sieve the peels and mix the sugar water with the vodka. Actually, the peels are so delicious that you can use them again in other dishes. You can also burn off the peelings with a kitchen torch and keep it as a garnish. Store the limoncello in a sealable bottle.
Always serve the limoncello ice cold. Tip: do not use ice cubes, this dilutes the make. Put the limoncello and the glass (without the contents) in the freezer for a while, for an optimal taste.