Sous Vide Limoncello


  • 5 Lemons
  • 2 Cups Vodka
  • 1.5 Cups Sugar
  • 2.5 Cups Water


Set your sous vide to 57 degrees.

Use a vegetable peeler to remove the rinds from the lemons, but be careful to avoid the white pith which can make your limoncello bitter.

Add the rinds to a 1 litre sized mason jar, and top it off with vodka, leaving about 1/2 inch space at the top to allow for expansion. It will take about 2 cups of vodka to fill the jar.

Place jar in sous vide waterbath and cook for 2 hours.

Meanwhile, prepare the syrup: Heat water and sugar in a saucepan over medium-high heat. Stir to dissolve sugar. Remove from the heat and let cool to room temperature.

When the timer goes off, remove the jar from the water bath. Strain through a fine mesh strainer set over a large pitcher or bowl. Stir in the simple syrup. Chill and serve.

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