Sous Vide Limoncello

Preparation

• • Attach the sous-vide precision cooker to the side of a cooking container. Add enough water to reach the midpoint between the minimum and maximum required. Set the temperature to 135°F (57°C). Set the cooking time to 2 hours. Preheat the water while you prepare the limoncello.
  • In a small pot, bring the water and sugar to a boil until the sugar has dissolved. Let the syrup cool.
  • On a work surface, using a vegetable peeler, remove the zest from the lemons (you should obtain about 1 cup/105 g of long zests). Using a small paring knife, remove the white pith from the zest.
  • In a 4-cup (1 litre) glass jar, place the lemon zest and pour the cooled syrup over it. Add the vodka right up to the rim of the jar, without leaving any free space. Add more vodka as needed. Tightly seal the jar.
  • Submerge the jar in the pot of hot water, laying it down sideways, as needed. Let macerate in the warm bath for 2 hours.
  • Carefully remove the jar from the water using kitchen tongs and place on a clean dishcloth. Let cool for 1 hour.
  • Place a sieve over a bowl and strain the liquid. Transfer the limoncello into a bottle or return to the same glass jar. Compost the lemon zest. Freeze until ready to serve. The limoncello is best served cold in a shot glass or added to a cocktail or martini.