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Set the Sous Vide to 135 degrees.
Thoroughly wash lemons in hot water to remove wax and pat dry.
Using a vegetable peeler, remove the zest from the lemons, avoiding any the bitter, white pith.
Place lemon zest into a quart sized mason jar and top with vodka, leaving a half inch of space from the top of the jar.
Cook for 2 hours.
Meanwhile, prepare the syrup: Heat water and sugar in a saucepan over medium-high heat. Stir to dissolve sugar. Remove from the heat and let cool to room temperature.
When the timer goes off, remove the jar from the water bath. Strain through a fine mesh strainer set over a large pitcher or bowl. Stir in the simple syrup. Chill and serve.