Homemade Sous Vide Limoncello and a Limoncello Spritz Recipe From Chef Nick Ritchie

When life gives you lemons.

The perfect mixture of sweet, tart, and sour, this homemade sous vide limoncello and limoncello spritz recipe aims to impress and will be a standout with guests. A drink that gives the vibe of late summer in the Italian countryside, it’s bright, beautiful, and comforting. Make now and save some for later (or don’t, we won’t judge).


Sous Vide Limoncello


½ tablespoon organic cane sugar

1 tablespoon organic honey

8 ounces of your favourite vodka

2 ounces water

3 fresh lemons



Place a ziplock bag in a bowl, keeping it upright and open.

Adding the organic cane sugar to the bag.

Add local organic honey (if you can source this from a local beekeeper, bonus points!).

Add the water, then the vodka.

Use a potato peeler to peel the rinds off the lemons (approximately 10–12 peels). Peel them nicely into thin strips. A bit of white on the peels is fine, but try to avoid as much white as possible.

Save the 3 peeled lemons.

Add the lemon peels to the mixture in the ziplock bag. Try to get most, if not all, of the air out of the bag before sealing.

Once all the air is removed from the bag and it has been sealed, place the bagged mixture in a sous vide bath, or any vessel of water that will maintain a temperature of 140°F.

Leave the mixture in the water for 2–3 hours.

Strain the mixture into an attractive jar or bottle.


Limoncello Spritz


1.5–3 ounces of limoncello

1 ounce of sparkling water

4 ounces of sparkling wine

1 tablespoon freshly squeezed lemon juice

Lemon slice or lemon peel for garnish



Fill a cocktail glass half way with ice.

Add limoncello to taste.

Add the sparkling water, then the sparkling wine.

Finish with the freshly squeezed lemon juice.

Garnish with a lemon slice or lemon peel.