Makes about  3 cups (720 ml)

INGREDIENTS

• 10 to 12 limes, well washed
• 2 cups (380 g) Castor (superfine) sugar
• 1 3/4 cups (415 ml) water
• 2 ounces (60 ml) vodka

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 135F/57C.
2. Strip the zest from the limes (and reserve the peeled limes for juicing.)
3. Put the zest, 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.
4. Submerge the pouch in the water oven to cook for 2 hours. A few times during the cooking process, lift the pouch and gently shake the contents to help dissolve the sugar.
5. Remove the pouch from the water bath and quick chill, submerged in ice water (half ice/half water) for 15 to 20 minutes.
6. Strain the liquid through a sieve to remove the solids.
7. Add the vodka to the infusion to extend the shelf life and decant the finished product into a clean bottle with a lid or stopper. Store in refrigerator for up to 4 weeks to use in cocktails, such as our Caipirinha (recipe below), or add to iced tea or sparkling water for a festive non-alcoholic libation