Courtesy of Staff Blogger, Sophie
Makes 1 quart (960ml)

Ingredients

For the vodka

• 2 large lemons for zest (yields about 2 tablespoons/30g of zest with pith removed)
• 4 limes for zest (yields about 1 ½ tablespoons/20g of zest with pith removed)
• 2 cups (480ml) vodka

For the sugar syrup

• 2 cups (480 ml) of water
• ¾ cup (144g) of superfine sugar/ castor sugar

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 135°F/57°C.
2. Remove the zest from the lemons and limes with a sharp knife or vegetable peeler.
3. Scrape with the sharp knife blade to remove every little bit of white pith from the zest, otherwise it will make your limoncello taste bitter.
4. Pour the vodka into a large (gallon/3.8 liter) zip-closure cooking pouch. (Use the Baggy Rack (or a friend) to assist in pouring liquid into a bag)
5. Add the zest and use the displacement method (Archimedes’ principle) to remove the air and zip the seal closed.
6. Submerge the pouch in the water bath and cook for 2 hours.
7. Meanwhile, make the sugar syrup:
8. Put the sugar and water into a large (gallon/3.8 liter) zip-closure cooking pouch, and use the displacement method (Archimedes’ principle) to remove the air and zip the seal closed.
9. Submerge the pouch in the water bath, alongside the vodka to cook for the 30 minutes needed for the sugar to dissolve.
10. Remove the pouch and chill in a water bath (half ice/half water), for 10 to 20 minutes.
11. Once the cooking time has elapsed on the vodka, remove the pouch and strain the vodka into a large bowl or jug.
12. Discard the zest and stir the sugar syrup into the vodka.
13. Pour the finished lime-limoncello into airtight bottles or jars and chill before serving.
14. Serve chilled as an aperitivo or digestivo or as a cocktail with ice, slices of lemon and lime, a sprig of mint and some soda water. Enjoy!

Great with

Lime Limoncello Cooler