Limoncello with Sous Vide - How to Make Perfect Italian Liqueur in Two Hours

Eddie Rozenblat
Mar 1, 2023
3 min read

Updated: Jun 4

If there's one thing we love about sous vide, it can transform long, cumbersome processes into simple, precise, and, most importantly, fast ones. Making liqueurs is a perfect example of this. Instead of waiting weeks or even months for flavor extraction, the sous vide method allows us to create rich, aromatic liqueurs in just two hours, including the beloved Italian classic, Limoncello.

What is Alcohol Infusion in Sous Vide?

At the heart of every liqueur is a process called "Alcohol Infusion." This is the process where alcohol "absorbs" flavors and aromas from ingredients steeped in it, such as fruits, spices, or herbs. The higher the alcohol percentage, the better its extraction capability, and the more assertive and dominant the resulting flavors.

In the traditional method, lemon peels are steeped in alcohol in a sealed jar for many weeks. This process requires patience and time. This is where sous vide comes in, speeding up the entire process.

The precise and controlled heat from the sous vide device accelerates the movement of molecules, allowing the alcohol to extract all the flavors from the lemon peels efficiently and quickly. You can achieve in two hours what usually takes weeks, and the result? Limoncello has a vibrant color (the higher the alcohol percentage, the more vibrant), a strong lemon aroma, and a vibrant taste.

Key Advantages of Making Liqueurs with Sous Vide

Speed - A process that takes weeks is shortened to just a few hours.
Maximum Flavor Extraction - Gentle and even heat brings out the best in the ingredients.
Alcohol Preservation - Sous vide works at low temperatures (around 57∘C or 135∘F), where alcohol does not evaporate or degrade.
Infinite Creativity - What's good for lemon is also great for pineapple, oranges, ginger, cinnamon sticks, coffee beans, and more. The sky's the limit.

Ingredients for Making Limoncello

I've prepared a convenient table for you with precise measurements, whether you're starting with a small amount for a trial or making bottles for friends and family. The original Italian recipe utilizes pure grain alcohol (95%) to produce a strong drink, even after dilution; however, you can also use quality vodka for a milder liqueur.

Instructions

Rinse the lemons thoroughly.

Using a vegetable peeler, remove only the yellow zest. It's essential to avoid the white pith due to its bitter taste, which could negatively impact the liqueur's final flavor.

Infusing the Alcohol with Lemon Peels

Using a sous vide immersion circulator, preheat the water bath to 57∘C (135∘F).

Place the lemon peels and alcohol (grain alcohol or vodka) into a vacuum-sealable bag or a sous vide-safe Mason jar.

A convenient way to cook with liquids is to use Ziploc bags and remove air using the water displacement method, without needing a vacuum sealer.

Cook in the sous vide bath for two hours.

Preparing the Simple Syrup

While the alcohol is infusing, prepare the simple syrup. In a small saucepan, heat the water and add the sugar. Stir over low to medium heat until the sugar is completely dissolved. There's no need to boil. Once the sugar is dissolved, remove from the heat and let the syrup cool completely to room temperature.

Combining Everything

After two hours, carefully remove the alcohol bag/jar from the water bath and let it cool completely. This is a critical step – mixing a hot liquid with a cold liquid can cause cloudiness.

Straining and Mixing

Strain the alcohol through a fine-mesh sieve or cheesecloth into a large, clean pitcher to remove all the lemon peels.

Pour the cooled simple syrup into the strained alcohol and mix until well combined.

Chilling and Serving

Pour the finished Limoncello into decorative bottles.

It's recommended to store the Limoncello in the refrigerator for at least 4-5 hours before serving.

Cheers!

Not Just Limoncello - A Whole World of Sous Vide Liqueurs

Now that you've mastered the technique, why stop at lemon? The same method can be used to prepare a wide variety of liqueurs and special drinks:

Arancello - Use orange peels instead of lemon.
Vishniak - Halve and pit cherries with a little sugar and brandy.
Pineapple-Chili Vodka - Fresh pineapple chunks with a slice of hot chili in vodka.
Cucumber Mint Gin - Sliced cucumber and fresh mint leaves in gin.
Coffee Liqueur - Slightly crushed whole coffee beans in vodka or rum.
Whiskey Vanilla Coffee - Whiskey, roasted coffee beans, and vanilla.
Spiced Rum - Cinnamon sticks, star anise, cloves, and orange peel in dark rum.