Love limoncello but don't want to wait days or weeks? You can make it in just hours with these techniques and this recipe.
- Serves: 11 persons
- 6to 7 lemons
- 1cup granulated sugar
- 2cups vodka
- 1cup water
Step 1Gather the ingredients.
Step 2Use 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.
Step 3Combine 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.
Step 4After 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.
Step 5Combine 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.
Step 6Immerse the bag in the water bath with circulator for 2 hours.
Step 7Remove to an ice water bath to cool.
Step 8Strain out the peels and decant into a bottle.
Step 9Stir in the water, and store in refrigerator.