This sous vide limoncello is packed full of lemon flavour. You could dial it down if you wanted to. But I like the tartness of the lemons and this recipe is not overly sweet which also suits my palate.
I have one supplier who knows nothing about business loyalty. They have a minimum order value which I respect. But if they cannot supply everything on the order, it becomes my problem. In June I placed an order well above the minimum requirement. They didn’t have everything in stock and told me what was not supplied would be placed on back order. Then in July I got an email saying that the item was on special. I replied asking why my back order had not been supplied, and was told that it did not reach the minimum order value. I was being asked to add to the order that they could not supply in the first place. As I object to being forced to order stuff I might not need, I cancelled the order with them. At this stage my customer thought there was still no stock.
Today’s inspirational recipe from Lavender and Lime ♥ Sous Vide Limoncello ♥ #LavenderAndLime Click To Tweet
On Monday another customer sent through an order for goods which comes from this particular supplier. I sent the order in, together with the items my other customer wanted. I got no response to my email but sent the driver to collect, hoping everything would be supplied. Once again they did not have stock of everything. But because the driver was there they supplied what they had. Ordinarily I would be told to increase the order. But this way worked out much better as I got most of what I needed. And the sales department has still not replied to my emails, nor acknowledged that for 6 weeks they did not get one order from me! If you are in the supply business, would you insist on a minimum order value being maintained if you could not supply everything on the order?
Click on the links for conversions and notes.
Sous Vide Limoncello
- 8 unwaxed lemons *
- 40 g fructose / 250mls juice
- Preheat your sous vide cooker to 60° Celsius
- Remove the zest from the lemons in large strips using a peeler
- Place into a 900ml sterilized lidded glass jar **
- Squeeze the juice of the lemons into a measuring jug and make a note of the mls (mine was 360mls)
- Add 40g fructose per 250mls of lemon juice and stir to dissolve
- Add the same amount of vodka (i.e. I added 360mls) and stir to mix
- Pour into the glass jar and place the lid on top, making sure it is finger tight
- Place the jar into the sous vide for 3 hours
- Remove the jar from the sous vide and leave to cool completely
- Strain the liquid into a jug through a muslin cloth and then pour the limoncello into a sterilized bottle
- Keep in the fridge and serve cold
Inspiration published on Lavender and Lime September 10:
Dave and I are away and I will not be online during our time on holiday. I will be back at work on the 14th and will reply to blog comments then.