They’ll just let you sous vide anything these days, I made Limoncellos
I put the rind of 10 lemons into 4 cups of vodka at 135 degrees for 2 hours, I also had to make some syrup on the stove top, came out pretty good
by PM_ME_YOUR_PAUNCH
7 Comments
primeweevil
Interesting is the heat just to quicken the process? I’ve made lemon-cello just by soaking rind in 98% alcohol for a few days so I’m curious.
mike-pennacchia
Try arancello, too. My relatives and friends all seem to prefer that even more.
One day I will try Buddha’s hand-cello.
lube_thighwalker
I want to try this but don’t know anyone with a fully organic lemon tree.
From what I’ve been told by an Italian with homemade. These long extractions shouldn’t be done with commercial Lemons because they use pesticides assuming the rind will be discarded.
dm-pizza-please
Do people not know about sous vide everything?
Atman6886
Recipe? How was it?
xDermo
You could make the syrup in the sous vide too if you know your measurements. I’d argue it’s better than the stove stuff once you’re not losing water volume to evaporation. But cocktail ingredient making is the reason I bought a sous vide in the first place and only scratched the surfaces of mixology techniques.
clam_boy
Love sous vide for infusions, will try this in the spring. Get some large mason jars.
7 Comments
Interesting is the heat just to quicken the process? I’ve made lemon-cello just by soaking rind in 98% alcohol for a few days so I’m curious.
Try arancello, too. My relatives and friends all seem to prefer that even more.
One day I will try Buddha’s hand-cello.
I want to try this but don’t know anyone with a fully organic lemon tree.
From what I’ve been told by an Italian with homemade. These long extractions shouldn’t be done with commercial Lemons because they use pesticides assuming the rind will be discarded.
Do people not know about sous vide everything?
Recipe? How was it?
You could make the syrup in the sous vide too if you know your measurements. I’d argue it’s better than the stove stuff once you’re not losing water volume to evaporation. But cocktail ingredient making is the reason I bought a sous vide in the first place and only scratched the surfaces of mixology techniques.
Love sous vide for infusions, will try this in the spring. Get some large mason jars.