Fast Limoncello
A rapid preparation method yields a vibrant citrus liqueur in just a few hours, bypassing traditional long waits.
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Instructions
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Set the sous vide circulator to 135 F (57 C).
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Peel lemons, removing only the yellow zest and discarding any white pith.
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Crush lemon zest with sugar in a bowl until bruised, then let stand for at least one hour to form oleo saccharum.
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Combine the oleo saccharum and vodka in a quart-sized vacuum-sealable bag or Mason jar, removing air and sealing.
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Immerse the sealed bag in the preheated water bath for two hours.
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Cool the bag in an ice water bath.
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Strain out the lemon peels and pour the liquid into a bottle.
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Stir in water and refrigerate.