I really wanted to do some house-crafted limoncello today, for our Italian restaurant. And instead of zesting lemons, I had the idea of using whole fruits. Yes - usually zests working better - because there is far more surface. However my good friend, the sous-vide immersion circulator helped to cut the time in a fraction of traditional limoncello. The normal procedure of limoncello is: Zest [cleaned] lemons Add them into alcohol Traditionally high proof grain alcohol is used - however using vodka is just fine, if you are regarding the difference in ABV. Obviously in Italy high proof booze is used, as it is in production far cheaper than the refined product 'vodka'. Wait for several weeks [depending on the size of the zest pieces]. Strain and add sugar syrup [depending on the original occurring alcohol strength and the target strength]. Bottle and label. Now - I want to do this procedure as well - with two major differences: I want to use whole lemons - du...