Sous Vide Limoncello Recipe (2024)

by Erin

Jump to Recipe

This Sous Vide Limoncello recipe creates delicious limoncello in just 2 hours instead of the 3 weeks it would normally take. Make quick limoncello using just three ingredients with this simple recipe.

Sous Vide Limoncello Recipe (1)

Jump To

🍋 Limoncello Ingredients

📋 How to Make Sous Vide Limoncello

🍸 How to Serve It

🕕 How to Store It

FAQ

More Sous Vide Recipes

A couple years ago, when we traveled to Italy, I definitely developed a taste for limoncello. Many restaurants in the area would serve you a complimentary nightcap of their homemade limoncello after finishing your meal.

Since then, I’ve been meaning to try making limoncello at home, but I’d never gotten around to it because traditional limoncello recipes require at least 3 weeks to steep the lemon rinds, etc. I’m more of an instant gratification kind of girl.

That’s when my sous vide came to the rescue.

Several months ago, I used my sous vide to make some blackberry infused vodka (which turned out absolutely delicious and makes the best lemon drop martinis). So, I thought, why not put that same concept to use and try my hand at making some quick limoncello?

You only need three ingredients to make limoncello – lemons, vodka and sugar. I made my limoncello using 80-proof vodka since we had a large bottle of it in the freezer. But for a cleaner tasting limoncello (and one that doesn’t freeze when stored in the freezer) look for 100 or 150-proof alcohol.

🍋 Limoncello Ingredients

  • Lemons – Be sure to thoroughly wash the lemons in hot water to remove any waxiness before peeling them. Organic are best since they aren’t coated in anything.
  • Vodka – For a clean tasting limoncello (and one that doesn’t freeze when stored in the freezer) look for 100 or 150-proof alcohol.
  • Sugar – Standard white sugar works best here.

You can also make homemade orangecello or grapefruit “limoncello.” I can’t wait to try those out as well.

📋 How to Make Sous Vide Limoncello

  • Use a vegetable peeler to remove the rinds from the lemons, but be careful to avoid the bitter white pith.
  • Add the lemon peels to a quart-sized mason jar, and top it off with vodka, leaving about 1/2 inch space at the top to allow for expansion. It will take about 2 cups of vodka to fill the jar.
  • Cook for 2 hours at 135-degrees.
  • Make simple syrup by dissolving sugar in water on the stovetop.
  • When the limoncello is done “cooking” strain the rinds and add simple syrup to taste. Chill.

Depending on your personal preference, you may not use all the simple syrup. If you prefer your limoncello more on the tart side, you may want to cut back on the simple syrup a bit.

🍸 How to Serve It

Limoncello is traditionally served as an aperitif (before a meal) or a digestif (after a meal). It is served chilled, without ice, in a shot glass.

Or, try making these Limoncello Spritz co*cktails!

🕕 How to Store It

Limoncello made with alcohol that is 100-proof or higher can be stored in the freezer. Limoncello that made with 80 proof alcohol should be stored in the refrigerator instead of the freezer because it can freeze. Homemade limoncello will keep for at least 3 months at room temperature.

If you have a room temperature bottle of limoncello that you’d like to chill quickly, put it in the freezer for 30 minutes.

FAQ

What temperature do I cook limoncello?

Set your sous vide to 135-degrees F and cook for 2 hours.

How do you preserve homemade limoncello?

Limoncello made with alcohol that is 100-proof or higher can be stored in the freezer. It will never go “bad.” However, it will lose its taste and flavor over time.

Why is my homemade limoncello bitter?

The cause of bitter limoncello is getting too much of the bitter white pith from the lemons. Use a peeler and avoid as much as the pith as possible.

Can limoncello be stored at room temperature?

Yes. However, to best preserve it’s flavor, it’s best to keep your limoncello stored in the freezer or refrigerator.

More Sous Vide Recipes

  • Sous Vide Homemade Limoncello Recipe
  • Sous Vide Filet Mignon + VIDEO
  • Sous Vide Infused Vodka // Blackberry Lemon Drop Martini
  • Sous Vide Carrot Ginger Soup
  • Sous Vide Vanilla Extract
  • Sous Vide Chicken Breasts

Did you try this limoncello recipe?

If you loved this sous vide limoncello I would appreciate it so much if you would give this recipe a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me onInstagramusing the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me onInstagram,TikTok,PinterestandFacebook.

Sous Vide Limoncello Recipe (10)

Sous Vide Limoncello Recipe

This Sous Vide Limoncello recipe creates delicious limoncello in just 2 hours instead of the 3 weeks it would normally take. Make quick limoncello using this amazing recipe.

5 from 17 votes

Print Pin

Prep Time: 10 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 10 minutes minutes

Servings: 12 people

Created by Platings and Pairings

Ingredients

  • 5 Lemons
  • 2 cups Vodka (more or less, depending on size of jar)
  • 1 1/2 Cups Sugar
  • 2 1/2 Cups Water

Instructions

  • Set the Sous Vide to 135 degrees.

  • Thoroughly wash lemons in hot water to remove wax and pat dry.

  • Using a vegetable peeler, remove the zest from the lemons, avoiding any the bitter, white pith.

  • Place lemon zest into a quart sized mason jar and top with vodka, leaving a half inch of space from the top of the jar.

  • Cook for 2 hours.

  • Meanwhile, prepare the syrup: Heat water and sugar in a saucepan over medium-high heat. Stir to dissolve sugar. Remove from the heat and let cool to room temperature.

  • When the timer goes off, remove the jar from the water bath. Strain through a fine mesh strainer set over a large pitcher or bowl. Stir in the simple syrup. Chill and serve.

Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Sous Vide

Sous Vide Limoncello Recipe (11)Sous Vide Limoncello Recipe (12)

Mason Jar

Nutrition

Calories: 110kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 62mg | Fiber: 1g | Sugar: 26g | Vitamin A: 10IU | Vitamin C: 23.8mg | Calcium: 13mg | Iron: 0.3mg

This post was originally published in 2019. It was updated in 2022 to add a FAQ section. The recipe remains the same. Enjoy!

Sous Vide Limoncello Recipe (2024)

FAQs

What temperature do you infuse alcohol in sous vide? ›

I generally infuse my sous vide alcohol at 135°F to 160°F (57.2°C to 71°C) for 1 to 3 hours. The higher temperatures will impart more of a cooked or bitter flavors and the lower temperatures are usually best for more mild aromatic or floral items, especially if you are used to room temperature or cold infusions.

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.

Can bacteria grow in limoncello? ›

Can bacteria grow in limoncello? 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.

What is the alcohol limit in limoncello? ›

It needs to be at least 20% ABV (alcohol by volume), 30% alcohol by volume is recommended, so it has a relatively high alcohol content for a liqueur. Use pure alcohol for the best alcohol for limoncello.

Does alcohol cook off in sous vide? ›

The main difference between the traditional method of cooking with wine and cooking sous vide is the fact that the ingredients are in a vacuum sealed bag, so any liquid that would usually evaporate is trapped inside the bag. This means that the alcohol cannot cook off as it needs to evaporate.

What temperature is unsafe for sous vide? ›

With sous vide, the doneness of a steak is directly correlated to the temperature at which you cook it. Set that cooker to 130°F (54°C) and you're guaranteed a medium-rare steak, no matter your experience level.

Can you drink 20 year old limoncello? ›

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.

Why don't you put lemon juice in limoncello? ›

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!

Why did my limoncello get cloudy? ›

Why? Some of the oils extracted from the zested lemon are soluble in alcohol, but they come out of solution in the presence of water. So the moment the two meet, you get that cloudy effect, which is called louching. Science!

What temperature do you sous vide co*cktails? ›

Infusing spices and herbs at a higher temperature range (typically around 60-65°C/ 140-149°F) can better extract these flavor compounds, resulting in a more intense flavor. Moreover, temperature control can also affect the rate and direction of chemical reactions.

What temperature should a still be for alcohol? ›

Keep it increasing, maintaining a range of 175 - 195 degrees Fahrenheit for as long as possible. Turn off the heat when it reaches 212 degrees Fahrenheit. The temperature at the top of the column will tell you about your alcohol vapor as it begins to condense.

What is the ideal temperature for liquor? ›

Store spirits at room temperature.

In general, “room temperature” is defined as 68–77°F. But bottled spirits will be comfortable at a wider range, especially if they are stored away from direct sunlight and humidity. “Anything under 80°F should be fine,” says Adam Polonski, cofounder of Lost Lantern Whiskey.

What temp will alcohol cook out? ›

Its molecules will evaporate not just when alcohol reaches its boiling point, a chilly 173 degrees Fahrenheit compared to water's 212 degree Fahrenheit boiling point, but any time it is exposed to the air. Despite its ability to dissipate, “it's impossible to cook out all of the alcohol [in a dish],” says McGee.

References

Top Articles
Latest Posts
Article information

Author: Melvina Ondricka

Last Updated:

Views: 6036

Rating: 4.8 / 5 (68 voted)

Reviews: 91% of readers found this page helpful

Author information

Name: Melvina Ondricka

Birthday: 2000-12-23

Address: Suite 382 139 Shaniqua Locks, Paulaborough, UT 90498

Phone: +636383657021

Job: Dynamic Government Specialist

Hobby: Kite flying, Watching movies, Knitting, Model building, Reading, Wood carving, Paintball

Introduction: My name is Melvina Ondricka, I am a helpful, fancy, friendly, innocent, outstanding, courageous, thoughtful person who loves writing and wants to share my knowledge and understanding with you.