Fast Limoncello

Fast Limoncello

Love limoncello but don't want to wait days or weeks? You can make it in just hours with these techniques and this recipe.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 11 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Use a vegetable peeler to cut away strips of the lemon zest , being careful to only take the outermost, yellow part of the rind. If the backside of the strips has much of the white pith, use a sharp knife to carefully shave it away, and discard it.
  3. Step 3

    Combine the lemon peels with the sugar in a bowl, and gently crush them together with a wooden spoon or muddler, until all the rinds have been bruised and have good contact with the sugar. Cover, and let stand at least 1 hour. 
  4. Step 4

    After an hour, the sugar should have extracted the oil from the rinds; they will look dewy and glistening, and the sugar will have a texture like wet sand. This is the oleo saccharum. Set sous vide circulator to 135 F/57 C. 
  5. Step 5

    Combine the oleo saccharum (rinds and sugar together) in a quart-size vacuum-sealer bag or a quart sized Mason jar along with vodka. Squeeze out as much air as possible, and seal the bag.
  6. Step 6

    Immerse the bag in the water bath with circulator for 2 hours.
  7. Step 7

    Remove to an ice water bath to cool. 
  8. Step 8

    Strain out the peels and decant into a bottle.
  9. Step 9

    Stir in the water, and store in refrigerator.