Sous Vide Limoncello
Use less zest if you don't want a heavy lemon flavour
Makes enough for: 1 batch Limoncello
Ingredients
- 8 unwaxed lemons *
- 40 g fructose / 250mls juice
- vodka
Method
- 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
Notes
* if your lemons are waxed, or you are not sure, scrub them well before using.
** See this post on how I sterilize my glass jars.