IntermediateIngredients
Honey Limoncello:
10 organic lemons
2 C sugar
1 C clover honey
1 liter vodka
3 C water
Charcoal Limoncello:
1 ½ C honey limoncello
¾ tsp activated charcoal powder
Spritzer:
2 fl oz charcoal limoncello
½ fl oz fresh lemon juice
2 fl oz light white wine (such as Chenin Blanc)
2 fl oz sparkling water
1 lemon slice, to garnish
Overview
Equipment
- Sous vide circulator
- Sous vide pouch
- Vacuum sealer
- Paring knife
- Juicer
- Coffee strainer
- Whisk
Timing
Prepping time: 10 minutes / sous vide cooking time: 3 hours
Servings
1 cocktail
Directions
For the Honey Limoncello:
- Preheat water bath to 140°F (60°C).
- Wash and peel lemons, trimming off any of the white pith from the peels. Juice the lemons and reserve.
- In a large sous vide pouch, combine the lemon peels with the rest of the ingredients. Chill liquid to 37°F (3°C) or colder, then seal the pouch.
- Cook in water bath for 3 hours, gently shaking once or twice to make sure the sugar is evenly dissolved.
- Remove the pouch from the water and strain the limoncello, while still warm, through a coffee strainer.
- Chill, then transfer to a bottle or lidded container. Makes two liters.
For the Charcoal Limoncello:
- Whisk ingredients until well combined.
- Chill.
To Build Spritzer:
Fill a 14 oz glass with ice. Add charcoal limoncello, lemon juice, and top with white wine and water. Garnish with lemon slice. Makes one cocktail.
Developed by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Spring/Summer 2019.
Related RecipesView All Recipes
40-Love
BeginnerSous vide cocktails know no bounds. Chris Brown, of Cincinnati's Metropole, infuses plums with Pimm's, thyme, and orange peel for his inventive "40-Love."
Sous Vide Gin & Tonic
BeginnerRaise your glass to this sous vide spin on the refreshing cocktail classic.
Got a Sous Vide Question?
Submit a QuestionAsk Dr. Bruno Goussault, the master of sous vide.
Dr. Bruno Goussault pioneered the sous vide method in 1971, forever changing the way we cook. Soak up his knowledge by browsing his answers to questions from Sous-Vide magazine readers—and ask him a question of your own!
