Courtesy of Staff Blogger, Sophie
Makes 1 quart (960ml)
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
- Fill and preheat the SousVide Supreme to 135°F/57°C.
- Remove the zest from the lemons and limes with a sharp knife or vegetable peeler.
- 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.
- 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)
- Add the zest and use the displacement method (Archimedes’ principle) to remove the air and zip the seal closed.
- Submerge the pouch in the water bath and cook for 2 hours.
- Meanwhile, make the sugar syrup:
- 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.
- Submerge the pouch in the water bath, alongside the vodka to cook for the 30 minutes needed for the sugar to dissolve.
- Remove the pouch and chill in a water bath (half ice/half water), for 10 to 20 minutes.
- Once the cooking time has elapsed on the vodka, remove the pouch and strain the vodka into a large bowl or jug.
- Discard the zest and stir the sugar syrup into the vodka.
- Pour the finished lime-limoncello into airtight bottles or jars and chill before serving.
- 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!