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Sous Vide Limoncello Recipe

Sous Vide Limoncello

Jason Logsdon
Course Drinks
Cuisine Modern


  • Instant Pot Multi Pressure Cooker


For the Lemon Vodka

  • 5 lemons
  • 375 ml vodka

For the Simple Syrup

  • 250 ml water
  • 200 g sugar


For the Lemon Vodka

  • Preheat a water bath to 60°C.
  • Lightly scrub the outside of the lemons and remove the zest with a vegetable peeler or zester. Make sure little to no pith came off in the process, using a paring knife to remove any.
  • Place the peels and vodka in a resealable bag then seal and place in the water bath. Heat the infusion for 1 to 3 hours.
  • Prepare an ice bath with half ice and half water. Remove the bag or jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the vodka infusion, discarding the solids.

For the Simple Syrup

  • Combine the water and sugar in a pot and heat over medium-high heat, stirring occasionally until the sugar has completely dissolved.
  • Remove from the heat and let cool. The simple syrup can be stored in the refrigerator for several weeks.

To Assemble

  • Stir or blend the lemon vodka and simple syrup together and, ideally, let the mixture sit overnight in the refrigerator for the flavours to meld.
  • It is now ready to use or can be stored in the refrigerator for several weeks.
Keyword Instant Pot, vegetarian