Easy Limoncello Recipe for Everyone - Made with Vodka!

vodka

💰Cheaper: grain alcohol

Grain alcohol is often cheaper and has a higher proof.

sugar

🥗Healthier: honey

💰Cheaper: corn syrup

Honey is a natural sweetener, while corn syrup is often less expensive.

Start by making the lemon oleo saccharum with 150 g of lemon peels using a thin peeler to avoid the bitter pith.

Add the lemon peels to a sous vide bag along with 150 g of sugar.

Seal the sous vide bag and let it sit for 24 hours to allow the sugar to extract essential oils from the peels.

After 24 hours, transfer the contents of the bag to a blender, keeping the bag for later use.

Add 165 g of water to the blender and pulse-blend the mixture a few times to break apart the peels without completely pulverizing them.

Pour the blended mixture back into the sous vide bag.

Add 500 ml of 40% ABV vodka to the bag, using it to rinse out the blender to capture all the lemon flavor.

Add 1.8 g of ascorbic acid to the bag to help maintain the vibrant color.

Add 10 g of chopped fig leaves to the bag, removing the stems and roughly chopping them to increase surface area for extraction.

Seal the sous vide bag, ensuring the top is dry for a good seal, and double seal it for safety.

Place the bag in the sous vide with the cooker set to 55°C (130°F) and let it cook for 3 hours, shaking the bag once or twice during cooking.

After 3 hours, cool the bag slightly or place it in cold water to chill it faster.

Cut open the bag and strain out the solids using a cloth filter, helping with a potato ricer for the best yield.

Transfer the strained liquid to a 750 ml bottle, labeling it for identification.

To serve, grab a chilled highball glass and add ice cubes.

Pour 60 ml (2 oz) of the limoncello into the glass.

Add a dash of saline solution to enhance the flavors.

Top off the cocktail with 100 g of tonic water, mixing gently with a barspoon.

Garnish the cocktail with a circle cut out from a fig leaf.

Cooking Techniques

Equipment Needed

Spice Level: