Sous Vide Limoncello

Limoncello, a refreshing Italian digestif, is super easy to make. This sous vide version takes just two hours instead of the 6 to 8 weeks it normally takes to make this delicious beverage!


2 oz. organic turbinado sugar (4 Tb.)
3 organic lemons (rind only)
18 oz. vodka (at least 90 proof)
ChefSteps Joule Sous Vide (or your tool of choice)


Preheat your water bath to 135ºF.

Thoroughly wash lemons in hot water to remove wax and pat dry.

Using a vegetable peeler, remove the zest in strips from the lemons, taking care to avoid any of the white pith. (Too much pith infused into the vodka will make the limoncello bitter). If need be, scrape out the inside of the peelings with a pairing knife. Save lemons for future use.

Combine the vodka, lemon peel, and sugar into a gallon-sized heat-safe bag or a 1-qt. mason jar (use the water displacement method to get all of the air out). I didn’t use very much sugar because I prefer tart over sweet. Limoncello is typically more on the sweet side, so add an extra tablespoon or two of sugar if you so desire. Place your container in the water bath for two hours.

Give the limoncello a final stir and then strain the entire contents through a fine mesh strainer set over a large measuring cup with a spout. Transfer the limoncello into a clean bottle with a tight-fitting lid. Store the Limoncello in the freezer until ready to serve.

Garnish with a lemon twist, a sprig of mint, or a sprig basil.






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