Limoncello Meringue


Chickpea liquid—yes!—creates a luxurious (and vegan) meringue in this summer drink.


Honey Limoncello:

10 organic lemons
2 C sugar
1 C clover honey
1 liter vodka
3 C water


1 ½ fl oz sous-vide honey limoncello
1 ½ fl oz vodka
1 fl oz fresh lemon juice
1 fl oz canned low-sodium chickpea liquid, strained
Angostora bitters



  • Sous vide circulator
  • Sous vide pouch
  • Vacuum sealer
  • Vegetable peeler
  • Paring knife
  • Juicer
  • Coffee strainer
  • Bottle or lidded container
  • Cocktail shaker
  • Martini glass
  • Toothpick


Prepping time: 10 minutes / sous vide cooking time: 3 hours




For the Honey Limoncello:

  1. Preheat water bath to 140°F (60°C).
  2. Wash and peel lemons, trimming off any of the white pith from the peels. Juice the lemons and reserve.
  3. 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.
  4. 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.
  5. Chill, then transfer to a bottle or lidded container. Makes two liters.

To Build:

Place all ingredients in a cocktail shaker and shake for about 20 seconds. Remove shaker lid and fill with ice, then cover and shake well for another 20 seconds. Strain into a chilled martini glass. Garnish the top of the drink with a few drops of bitters, running a toothpick through the drops to create a swirled effect.

Got a Sous Vide Question?

Submit a Question

Ask 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!