Sous Vide Limoncello

Longing for the sweet, refreshing flavour of limoncello? This easy DIY limoncello recipe has your back! Use sous vide to make it faster, or if you've got the patience, make it the old school way!

5 from 3 votes

Prep Time 5

Cook Time 3

Total Time 3 5

Ingredients

4 lemons preferably organic
2 cups 95% ABV or 190 proof grain alcohol
1 ½ cups white sugar
Filtered water- to make 2 cups room temperature

Instructions

Wash the 4 lemons well in hot soapy water with a bristle brush to remove wax and farming residue.
Using a sharp peeler, peel the lemons. Trying to get ONLY the bright yellow rind, and avoiding the white pith - set aside.
Cut the lemons in half, and using a juicer, extract the juice into a large capacity measuring cup.
Top off the lemon juice with filtered water to the 2 cup mark.
Stir 1 ½ cups white sugar into the lemon juice and water using a whisk. Whisk until the sugar has dissolved.
Add 2 cups 95% ABV or 190 proof grain alcohol, and whisk well.
Divide the lemon peels evenly into your containers - I had 3.
Carefully pour the water, lemon juice, sugar, and alcohol mixture into each jar - leaving 1" headspace.
Place lids and rings on jars, and tighten finger-tight. Air needs to be able to pass out of the seal during the heating process, so not too tight.
Place into your sous vide bath. If using the Instant Pot with Sous Vide Function, place the jars on the trivet. {if using the traditional method, see notes below}
Turn on sous vide to 135f.
Heat at 135f for 3 hours.
After cooking sous vide, remove from heat and allow to cool to room temperature before straining with a fine-mesh sieve.
Store in the fridge or freezer - this limoncello won't freeze because of the alcohol content.
Serve well chilled, in a chilled shot glass.

Notes

If using an Instant Pot With Sous Vide Function

Follow steps 1-9. Then place your jar(s) on the trivet inside your Instant Pot. This keeps them off the hot base and allows water to circulate more freely around the jars during the infusion process.

If using a traditional brewing method;

Follow steps 1-9. Then place your jar(s) in a cool, dark cupboard for 3-4 weeks, giving it a good shake weekly. After the steeping time, strain out the lemon pulp, seeds, and zest. Store in the freezer.