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Refreshing sous vide limoncello cocktail

Refreshing sous vide limoncello cocktail

Limoncello is a most delicious and refreshing lemon liqueur that is produced mainly in southern Italy and served cold as an after-dinner digestivo. It is made from the zest of Femminello St. Teresa lemons, zest is the peels without the pith. The yellow but not white. The zest is then steeped in rectified spirit (just plain alcohol) until the oil is released resulting in a radioactive looking yellow liquid. This liquid is then combined with a simple sugar/water syrup.

This method can take weeks, extracting the oils from lemon zest, and then there is no guarantee that it works after that. Maybe you got too much pith and everything bitter, maybe your sugar syrup was too. . . sweet! We’ve put a little thought into it so you don’t have to fail; ever. The Vacuvita internet trolls have searched high and low. We have tried and failed and gotten really, really drunk finding you a simple method to make your own.

Speedy Sous Vide Limoncello

Here’s what you’ll need:

Mason Jars

Organic lemons (at least 3 per jar)

14oz plain vodka

2oz sugar

What to do

1          Preheat your sous vide water bath to 130°F/54°C

2          Remove just the zest from the lemons with a sharp vegetable peeler.

3          Add all ingredients to a sterilised mason jar.

4          Let the vodka concoction ‘cook’ for 1-3 hours.

5          Before using, strain your mixture to remove the zest.

6          Serve over one ice cube and garnish with sparkling water (optional) and lemon twist.

7          Store the remaining limoncello in a Vacuvita container to retain its flavor. Our complete container set is the easiest way to extend vacuum storage to your pantry, fridge and freezer.

Holy Variation Batman!

Using this method you could easily make your own liqueur at home out of virtually anything.

Many variations of limoncello are also available. These include Pistachiocello (flavoured with pistachio nuts), Meloncello (flavoured with cantaloupe), and Fragoncello (flavoured with strawberry). There’s also version made with milk instead of simple syrup also exists, known as creme di limoncello and is often less alcoholic (at around 16% vol).

The point being that once you master the basic technique then you can start to venture out on your own, becoming a virtual alchemist turning fruit and spirits into gold. This simple method of extraction and infusion can be used for virtually anything you can think of. So get your thinking caps on and let us know what you came up with.


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