Sous Vide Limoncello Recipe (2024)

FAQs

Can bacteria grow in limoncello? ›

Is It Safe? Absolutely! The alcohol prevents any mold or other bacteria from growing on the fruit. Once strained, the limoncello can be kept in the freezer for at least a year, and likely much longer.

Infuse for at least four days (in the case of Everclear 190/189) and up to six weeks (for the lower proof alcohols). The infusion is ready when the alcohol is bright yellow and the lemon peels have lost most of their color.

Limoncello is made by mixing two solutions: the ethanolic extract containing the oils, and the aqueous sucrose solution. Each of these starting solutions is completely transparent; limoncello itself, however, is 'turbid', with a cloudy, opaque appearance.

The most important thing is to have as little pith [ the white stuff under the lemon peel ] as possible. Too much will make your limoncello bitter – drinkable but bitter. You can use a zester, vegetable peeler or an intensely sharp knife.

Can Limoncello Go Bad or Expire? You should generally try to consume limoncello within 2 years of creating or opening it. Limoncello only contains 4 ingredients, 2 of which are preservatives. So, it will never “go bad” like milk would but it does lose its lemon scent and flavor over time.

Don't worry about how much time your bottle is sitting out infusing, the high proof liquor will prevent mold from growing. However, should you see any signs of discoloration or something fuzzy growing, discard, sanitize your bottles, and start over.

The liqueur shouldn't leave your mouth puckered in discomfort, shouldn't smell of alcohol, and should always clearly display where the lemons are from on the bottle.

When it's time to mix in the lemon and peels with the alcohol, make sure you store it in a glass or aluminum container, plastic is not a good choice. “At the restaurant, we make it in large batches so we store it in glass gallon jugs,” said Anoia.

Don't oversteep!

My Recipes tell us that in doing so, the oil trapped in the skins of the lemons will slowly release, infusing the alcohol with the fruit's flavor and vibrant color! After this successful steeping process is when simple syrup is added to the maker's liking to sweeten up the bottle.

Whenever possible I use grain alcohol for authenticity. It's difficult to get because many states don't allow it to be sold. I've found though that vodka has a flavor of its own that is imparted and I'm not a big fan of that. However, it is much better than nothing so the next best thing is 100 proof, mid-grade vodka.

How do you sterilize jars for limoncello? ›

Place bottles and metal lids on an oven tray. Place in the oven for 20 minutes. Remove while still hot. Alternatively, place bottles and plastic lids in the dishwasher on the hottest cycle.

Limoncello is stored in the freezer so it can be served chilled- if you use 80 proof, your drink will turn to ice.

Variation: Adding Lemon Juice

This will make the finished beverage more cloudy, while at the same time adding a sour note to the sweet, boozy lemon liqueur. The more juice you add, the more sour the finished liquid will become.

Fiore Limoncello is a liqueur with a relatively high (28%) alcohol content. Accordingly, it can age unopened for years with little to no degradation in quality, however once opened we recommend consuming it within a year for maximum lemon flavor.

Although limoncello is usually served in a shot glass or what some refer to as a “shooter”, the sweet drink is to be sipped, not taken as a shot.

The liqueur shouldn't leave your mouth puckered in discomfort, shouldn't smell of alcohol, and should always clearly display where the lemons are from on the bottle.

Yup! Lemon juice can go bad. At first, you may notice it has a slightly off taste or smell. But over time, it can grow mold and bacteria, making the taste and smell 10/10 rancid.

High concentrations of ethanol are bactericidal; however, bacteria can grow in the presence of low concentrations of ethanol (21, 22).

Re: Limoncello cloudy

You've extracted so much lemon goodness that once diluted, the oils are falling out of solution. know in many spirits as a louche, or to nerds as spontaneous emulsification.