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captaincarl

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  1. I would rather someone tell me they to my face that they would not share their recipe because I was ugly, than to know they were lying to my face.
  2. ❤️ Safe travels, thanks for sharing, and I'm looking forward to seeing the kitties and everything else that is next!
  3. captaincarl

    Making Limoncello

    This thread inspired me to stop lurking and actually finally join eGullet after a year or more of lurking. Thanks all! Up until a month or so ago, I was completely unaware that limoncello even existed. Suddenly, some friends wanted to get together and make alcohol infusions. I had noticed that the new Anova app had some alcoholic recipes in it, and one of them happened to be for limoncello. We tried it, and it came out really good to my uneducated taste: Super lemony, smooth, yet boozy, and a hit with everyone who tried it. Basically, we took the zest of 10-12 generic supermarket lemons (a combination of long peels cut by sharp knife, and grated, team effort!) and 4 cups of decent 80 proof vodka (Titos), put them together in a ziploc bag, and sous vided it for 2 hours at 135F. Meanwhile, we made a syrup of 4 cups water and 1.5 cups sugar, then let it cool. We strained the infused alcohol through a colander (next time I will add cheesecloth or a coffee filter), mixed the filtered alcohol with the syrup, and put into jars. It was amazing, and I know it can be better! We didn't even have the patience to let the flavors marry for an hour. I'll be trying the traditional method next time, so i can compare and contrast with the sous vide method. I will also be a lot more careful about cleaning and zesting the lemons, as I believe some of the cloudiness we experienced may have been due to wax or excess pith from the lemons. So many gifts will come out of this! Has anyone else played with sous vide limoncello?
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