djwtwo has added a photo to the pool:
OK, that's probably a horribly incorrect translation of "Sous Vide Limoncello" into Italian. About a week ago, a friend shared his experiment making limoncello quickly using his immersion circulator. That sounded like a fantastic idea, so I thought I'd give it a go myself. A quick survey of various recipes for doing so online later, and I arrived at this one (quantities are to try and hit the same alcohol and sugar content as a grain alcohol-based recipe I've used in the past, with much, much longer steeping times.) Very dangerous stuff: 30 proof, but the lemon and sweetness mask the alcohol, especially when it's well-chilled.
Nikon D7000 w/Nikkor Micro 105mm, 1/250s @ ƒ/5.6, ISO100. Two SB-700s for light, both camera right, one at full power shot in my octabox with some scrims to make the light more "vertical", and another also at full power but from slightly above and further away, through a white umbrella, for fill. Color finishing in Lightroom (with a little but of dust cleanup on the cordial glass in Photoshop.)
Ingredients
10 lemons
750 ml 80 proof vodka (use a decent quality vodka with a neutral taste)
1/2 c. water
1 c. sugar
Directions
Preheat your water bath to 135°F with your immersion circulator. (I strongly suspect that you could use 135/136°F water in a small cooler for this, the "poor man's" sous vide setup, but haven't verified this.)
Wash the lemons well, scrubbing to get any wax off (I bought organic lemons as I'd read they're not waxed, but the packaging indicated otherwise.) Pat dry.
Using a microplane, grate the zest of the lemons into a glass or metal bowl (that way any lemon oil that sprays off ends up in the bowl, not a cutting board.) Transfer the zest to a clean pint canning jar. Use a little of the vodka to rinse the bowl into the jar, then top the jar off with vodka, leaving 1/4" of head space. Put on a lid, and put in the water bath for 3 hours.
Use the rest of the lemons for some other purpose.
While the zest steeps, make a simple syrup by putting the sugar and water in a saucepan and bringing to a simmer, just until the sugar dissolves. Remove from the stove, cover, and let cool.
When the 3 hours are up, strain the zest out, first using a mesh strainer then through a coffee filter. Discard the zest, and combine the steeping vodka with the remaining vodka and the simple syrup. Stir to combine, and pour into clean bottles and refrigerate. Serve chilled. Makes about a quart.
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