Sous Vide Limoncello Recipe (2024)

FAQs

How do you know when limoncello is done? ›

Infuse for at least four days (in the case of Everclear 190/189) and up to six weeks (for the lower proof alcohols). The infusion is ready when the alcohol is bright yellow and the lemon peels have lost most of their color.

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.

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.

The most important thing is to have as little pith [ the white stuff under the lemon peel ] as possible. Too much will make your limoncello bitter – drinkable but bitter. You can use a zester, vegetable peeler or an intensely sharp knife.

Don't oversteep!

My Recipes tell us that in doing so, the oil trapped in the skins of the lemons will slowly release, infusing the alcohol with the fruit's flavor and vibrant color! After this successful steeping process is when simple syrup is added to the maker's liking to sweeten up the bottle.

The longer you let it sit, the lemonier it will taste (personally, I loved the flavor after just one week). Once you're happy with how it tastes, strain the vodka through a fine-mesh sieve, pressing on the lemon peels to get every last drop of 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.

Limoncello is made by mixing two solutions: the ethanolic extract containing the oils, and the aqueous sucrose solution. Each of these starting solutions is completely transparent; limoncello itself, however, is 'turbid', with a cloudy, opaque appearance.

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.

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!

What kind of vodka is best for limoncello? ›

If you have extra rinds on your hands from preserving lemons and you've already made vats of limoncello, you can cut those rinds into smaller pieces and stuff them into your jars of preserved lemons for bonus pieces. But enough about the preserved lemons. Today, limoncello enjoys its day in the spotlight.

It is just lemon particles falling out of suspension. These things take time and the particles are too small to easily filter out, so next time just leave the whole thing in your big container until the Limoncello has cleared up a bit, that way your bottles will look nicer.

The liqueur shouldn't leave your mouth puckered in discomfort, shouldn't smell of alcohol, and should always clearly display where the lemons are from on the bottle. Visit Insider's homepage for more stories.

Each of these starting solutions is completely transparent; limoncello itself, however, is 'turbid', with a cloudy, opaque appearance. Turbid systems pervade everyday life: other examples include ice crystals in clouds, fat droplets in milk, and algae in a pond.

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 is thick and sweet, lemony and clean. Inspired by Lynn's careful process and desperate for an endless supply of this yummy Italian liqueur, I set out to make my own.