Safety first.
Do not just put your jar into a pot of boiling water. You are working with very high proof volitile ethanol. You need strict temp control of your water bath. Also do not tighten lids. You want jars to breathe if needed. I recomend do this in well ventilated area ie under range hood or outside.
NEEDED EQUIPMENT
Sous vide circulator: anova,joule many other types
Very high proof neutral95+(azeo ethanol ideal)
Lemon rind
Mason jars.
METHOD
For 2l final volume at 30% I use: Rind of 10 large lemons. 625ml neutral and 1375ml sugar syrup.
LEMON FLAVOUR EXTRACTION:
Peel all rind off lemons being careful not to dig deep and get the white backing(pith) Place all the rind into a 1l mason jar along with the neutral and just close lid DO NOT TIGHTEN!! You want the jar to be able to breath not build pressure.(I did not lose volume). Setup your sous vide circulator in a container and set bath depth to same depth as the ethanol in mason jar. This will prevent jars floating. Once at 57c add the jars of ethanol/lemon rind mixture to water bath and hold there for 3 hours.
SUGAR SYRUP
For the sugar syrup I use 411g sugar to 1375ml water heat till sugar dissolved add small squeeze lemon juice.(should stop sugar re-crystalizing) Then cool. Add cooled sugar syrup to lemon extraction. It should louche and turn bright and cloudy yellow.
Chill and enjoy straight on ice or with dash lemonade :dance: