Sous Vide Homemade Limoncello Recipe (2024)

FAQs

Can you infuse alcohol in a sous vide? ›

In the SousVide Supreme, the process takes only hours to make your own infused alcohols and syrups. Almost any fruit can be used to make delicious syrup and many fruits, herbs, spices, and even peppers can be used to flavor alcohol. Here are some recipes to try out.

What Alcohol to Use? If you have the option, 100 proof vodka or even higher-proof grain alcohol is the very best to use for making limoncello. This will extract more and better lemon flavor from the peels, and makes a smoother, less cloying limoncello.

If your limoncello isn't cloudy, its because it either doesn't have enough of these oils, or isn't low enough proof, or some combination of the two factors. This is correct. Louching is generally seen as a mark of a low quality product because of it's low ABV.

Wash the lemons thoroughly in warm water, and rinse well. Remove the zest (only the zest - the yellow part) from the lemons. Try not to get any of the white pith that's under the yellow zest, because the pith makes the limoncello taste bitter.

Place the peels and vodka in a sous vide bag or canning jar, then seal and place in the water bath. Heat the infusion for 1 to 3 hours.

I generally infuse my sous vide alcohol at 135°F to 160°F (57.2°C to 71°C) for 1 to 3 hours. The higher temperatures will impart more of a cooked or bitter flavors and the lower temperatures are usually best for more mild aromatic or floral items, especially if you are used to room temperature or cold infusions.

Variation: Adding Lemon Juice

This will make the finished beverage more cloudy, while at the same time adding a sour note to the sweet, boozy lemon liqueur. The more juice you add, the more sour the finished liquid will become. We couldn't decide which method we liked better—so we did both!

The alcohol content of most commercially available brands of limoncello is between 24% to 32% (48-64 proof).

Most limoncello is bottled between 28 percent and 32 percent alcohol by volume (ABV, 56 to 64 proof). It is possible to make your own limoncello using high-proof neutral grain alcohol (Everclear and vodka are popular choices).

Bad limoncello will cause 'Allappa' or thick tongue

From the verb "allappare," a better translation might be that it makes your mouth pucker due to the sourness. "A good limoncello has a fresh tartness, it's not overbalanced and leaves your tongue fresh and clean," she said.

Do you have to sterilize bottles for limoncello? ›

on the fourth day, sterilize the wine bottles for the limuncinu: place them in a sink and fill them with boiling water. after a few minutes, drain the bottles and let them cool. (because the alcohol content is a great deal higher than wine, the rigorous sterilization process required for that purpose is not necessary.)

Don't oversteep!

My Recipes tell us that in doing so, the oil trapped in the skins of the lemons will slowly release, infusing the alcohol with the fruit's flavor and vibrant color! After this successful steeping process is when simple syrup is added to the maker's liking to sweeten up the bottle.

If you have extra rinds on your hands from preserving lemons and you've already made vats of limoncello, you can cut those rinds into smaller pieces and stuff them into your jars of preserved lemons for bonus pieces.

Does one store it in the refrigerator or freezer? Limoncello does not require refrigeration for long-term storage. However, as is the tradition along the Amalfi Coast, we highly recommend chilling Fiore Limoncello either in the refrigerator or preferably in the freezer for several hours prior to serving.

The entire mixture is suggested for this batch, but do not be afraid to put a little more or less to get your desired sweetness. Then fill your bottles and refrigerate. Aging your Limoncello is a great thing to allow it to mellow a bit. It would be great if you could age it for a few months if you have the time.

Produce that no longer looks completely fresh or already smells strange is, of course, no longer suitable for the sous vide procedure. This particularly applies to fish and meat that is cooked at relatively low temperatures.

I sous vide fresh oregano leaves to make a super potent tincture but ANY herb can be extracted in this manner if you know what I mean….

Combine the oil and infusion of your choice in a bag, fold the top of the bag over a few times and then clip to the edge of your water bath - cook sous vide for 3 hours at 131F (55C).