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.

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. It is therefore important to follow proper hygiene and storage practices.

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.

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 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.

Most limoncello is bottled between 28 percent and 32 percent alcohol by volume (ABV, 56 to 64 proof). It is possible to make your own limoncello using high-proof neutral grain alcohol (Everclear and vodka are popular choices).

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.

What to do with lemon peels after making 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.

Place bottles and metal lids on an oven tray. Place in the oven for 20 minutes. Remove while still hot. Alternatively, place bottles and plastic lids in the dishwasher on the hottest cycle.

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!

Poco's limoncello

Even after it's been used to make the limoncello, the spent lemon zest can still be used in desserts or marmalade in place of regular lemon zest; just remember it will have a hint of alcohol flavouring, too.

A: If your crema di limoncello is curdled, throw it away. Exposure to air and heat over time will eventually cause it to go bad, and curdling is a sure sign that it's no longer suitable for drinking.

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 a classic Italian liqueur, lemony, sweet, and thick.

They look elegant and allow you to appreciate the color of the limoncello, which is one of the factors to appreciate in this liqueur. It's a lovely yellow color.

Limoncello has about a 30% alcohol content so while it may jump start your digestive enzymes, it will also get you DRUNK.