Sous Vide Limoncello Recipe (2024)

FAQs

How do you know when limoncello is done? ›

When liquor is yellow in color and peel begins to turn white and easily snaps in two pieces when bent, limoncello is done. The longer it steeps the stronger the lemon flavor will be. Strain limoncello into a clean class jar, discarding lemon peels.

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.

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.

Wash the lemons thoroughly in warm water, and rinse well. Remove the zest (only the zest - the yellow part) from the lemons. Try not to get any of the white pith that's under the yellow zest, because the pith makes the limoncello taste bitter.

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.

Limoncello cloudiness comes from what is generally called Louching, where some of the oils that are soluble in alcohol but not in water come out of solution as it is diluted.

I find that two weeks works well using Everclear and my Eureka lemons. A lower proof vodka will mean that you may need an additional week or more to reach maximum lemon flavor. Don't worry about how much time your bottle is sitting out infusing, the high proof liquor will prevent mold from growing.

strange but true) and there is a downside to resting limoncello TOO long. While it's still ok to drink, as in "not repulsive," it does become insipid after about 2 years on the shelf. It loses a lot of the lemon-y flavor it once had. That just leaves you with simple syrup and high-octane liquor.

Fiore Limoncello is a liqueur with a relatively high (28%) alcohol content. Accordingly, it can age unopened for years with little to no degradation in quality, however once opened we recommend consuming it within a year for maximum lemon flavor.

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.

What can I do with the lemon peels after making limoncello? ›

This candied lemon peel recipe is a good way to use up lemon rind and goes well with coffee or dessert. It really does taste like candy, and you can use this method for any citrus fruit. If you use oranges you can add brandy, cloves, or other spices to the mixture.

You've extracted so much lemon goodness that once diluted, the oils are falling out of solution. know in many spirits as a louche, or to nerds as spontaneous emulsification. I aim for that in my limoncello. In my gins I like it to be clear at room temp, but louche in the freezer or when added to tonic.

In general, it is best to store Limoncello in the refrigerator after it has been opened. This will help to preserve the flavors and keep the liqueur fresh for longer. It is also important to shake the bottle well before serving to ensure that the flavors are well-mixed.

Another concern when storing this delicious Italian liqueur is mold growth. Yes, even alcohol can grow mold under certain conditions – especially if left opened for an extended period without proper sealing.

Re: Redistilling bitter limoncello

Try adding a teeny pinch of salt. It kills bitterness. Just a little bit though.. like 0.005% or something.

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.

My friend Lynn gave us a bottle of the deliciously decadent limoncello that she'd made, with her own label on it. Mind you Lynn also makes fresh pasta to go with the best ragout I'd ever had. She could build you a cabin if she felt like it. Limoncello is thick and sweet, lemony and clean.

In general, it is best to store Limoncello in the refrigerator after it has been opened. This will help to preserve the flavors and keep the liqueur fresh for longer. It is also important to shake the bottle well before serving to ensure that the flavors are well-mixed.