Sous Vide Limoncello Recipe (2024)

FAQs

Can you infuse limoncello too long? ›

How Long to Infuse? Infuse your lemon peels and vodka for at least 4 days or up to a month. Most of the lemon flavor is extracted in those first few days, but you'll also get a stronger, bolder flavor the longer you let it sit.

Preheat the SousVide Supreme™ to 135F/57C. 2. Put all ingredients in a cooking pouch, remove as much air as possible using your hands, and seal only. Alternately, use Archimedes' Principle with zip pouches.

The high alcohol content of limoncello generally inhibits the growth of bacteria, making them unlikely to flourish. However, improper storage or contamination during the manufacturing process can potentially lead to the growth of bacteria.

It's also common to clarify limoncello to make it less cloudy, though even this method retains limoncello's signature yellow color. Most limoncello is bottled between 28 percent and 32 percent alcohol by volume (ABV, 56 to 64 proof).

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!

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.)

Limoncello on its own is categorized as a digestif liqueur, meaning it's meant to be sipped on its own after a meal to aid in digestion. This is how limoncello is commonly used in Italy—after a meal, people stay at the table, either after dessert or during dessert, sharing limoncello and toasting to good health.

Fiore Limoncello is a liqueur with a relatively high (28%) alcohol content. Accordingly, it can age unopened for years with little to no degradation in quality, however once opened we recommend consuming it within a year for maximum lemon flavor.

Typically, limoncello is served following a meal at a traditional restaurant or within the walls (or on the patio) of the Italian home. Lemon is known to aid in digestion, which is why this delicious beverage it is often served after lunch or dinner as a tasty treat.

Limoncello has about a 30% alcohol content so while it may jump start your digestive enzymes, it will also get you DRUNK.

Does quality of vodka matter for limoncello? ›

I've found though that vodka has a flavor of its own that is imparted and I'm not a big fan of that. However, it is much better than nothing so the next best thing is 100 proof, mid-grade vodka. If you must, use the 80 proof but more potent liquor is better.

LaCroix already has a great line of citrus-infused waters, but the LimonCello packs a lemon punch combined with a sweet, almost vanilla-like flavor that kept me coming back sip after sip.

Don't oversteep!

Most homemade Limoncellos end up with an ABV (Alcohol By Volume) of between 25-30%. But you can't just steep your lemon and booze mixture overnight and expect it to taste flavorful.

Infusing for too long may result in an overly strong, bitter, or sweet drink, so make sure to follow our instructions and timing below!

A higher proof alcohol like Everclear 190 will infuse faster, but lower proof alcohol will do the trick as well. You'll know your limoncello is done infusing when the alcohol is lemon-yellow!

Can Limoncello Go Bad or Expire? You should generally try to consume limoncello within 2 years of creating or opening it. Limoncello only contains 4 ingredients, 2 of which are preservatives. So, it will never “go bad” like milk would but it does lose its lemon scent and flavor over time.