re: Limoncello

Zest the lemon, minimizing pith as much as possible. I used 10 lemons for a quart mason jar. Fill it up with vodka, preferably 100+ proof. Into the bath, sous vide set to 135°. 2 hours later turn off the circulator and let cool to room temp before straining. Dilute with simple syrup to taste and store refrigerated. Low heat expedites the extraction, so much quicker than storing for days/weeks/months.