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Orangecello

Orangecello


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Ingredients

  • 1 Liter Everclear
  • 3 oranges, zested
  • 29 Ounces water
  • 33 Ounces simple syrup
  • 3 oranges, peeled

Directions

Combine the Everclear, orange peels, water, and simple syrup to taste in a container. Let sit for 30 days, and add the orange zest. Let sit for another 15 days. Filter the limoncello (using a permanent coffee filter or cheesecloth strainer), and bottle.


How to Make Orangecello and Orange Infused Vodka

Okay, okay, I know what you are thinking… Here she goes again. More infused booze. The funny thing is that I’m not even a big drinker! The full bar we have in our house is my husband’s little hobby. He loves collecting liqueurs and cocktail recipes.

Our front room is not a traditional living room, but a man room with a stocked bar, bear rug and piano. El hubbo was neutral when I started my blog. He enjoyed the dishes I made and my kitchen experiments. But he really lit up when I started mixing drinks. His very own bar wench.


Orangecello Creamsicle

This past weekend we traveled to Boston to see our daughter, Chelsea, perform in her final a Capella concert. “The Sweethearts” – so aptly named – put on a beautiful holiday performance. Their repertoire included multiple genres, plus rockin’ oldies and some sentimental holiday favorites. Now, it will come as no surprise to anyone who knows me well, or to anyone who has had the good fortune of being seated next to me at a musical event, that I was apparently born with a very special gene which causes me to tear up the moment I hear music with a moody tone, music that contains a meaningful message, or songs involving any of my children’s vocal or instrumental offerings. I’ve always thought that it was an interesting irony that our three kids are musically inclined, given I’ve never been able to get through “Happy Birthday” without a wince, let alone, “Hallelujah”, “Mary Did You Know”, or “Bless the Broken Road”. Even Nick’s jazzy saxophone serenades call up my good friend, “lump-in-the-throat”, the minute his fingers hit the keys.

So there we were, last Saturday afternoon, seated 2nd row, center, in this intimate lecture hall the hall, by the way, where Chels took Stats her freshman year. She pointed out the general area where she sat for most of her classes, so we had the gift of picturing Chelsea, in the exact environment, where she first listened and learned at the college level. Before the show began, I asked Chels if her solo was (ya know) going to make me cry. “Oh, no, Ma, you know this song.” I wanted to believe her. We sat for a few more minutes while parents and friends filled this special place… where classroom turned to “Sing Off” stage, and co-eds turned to stars…

It starts with a happy little tune and I’m thinking, “Okay, I got this, no worries.”. Second song – a contemporary hit – I was hanging in, no problem. Third song – Chels approaches the microphone. You could hear a pin drop and my heart beat. Her beautifully manicured fingers with their cherry red polish start tapping her hips to the beat of the music humming behind her. This, the sort of scene, we’ve been part of so many times before, but are always enveloped in, as if it’s our first time. Then she begins, “Way back on the radio dial, a fire got lit inside a bright eyed child…” Bright. Eyed. Child. That was it. Those were the words. I was done. I don’t think I heard much after that until the chorus began, “Keep on dreaming even if it breaks your heart.” Are. You. Kidding. Me? This song, beyond the pleasurable sounds (believe me – I enjoy it all!! I just happen to express it through tears and pride that come crashing through my eyes!), held layers of meaning. Chels is finishing her final semester at BU and participating in a study abroad program for her last semester in the spring. This study abroad experience is a culminating event that started as a dream she had from the time she was a very little girl. So as much as the melody (country melody, I might add) got me – the meaning got me more.

Chels, right now, is experiencing the feelings that most have in May, as they ready themselves for graduation. She’s preparing to leave the school, her friends, the program, and the professors that have become her home and her family, since leaving Camillus, 3 1/2 years ago. She is verklempt and conflicted. She is happy, on the one hand, to be finishing up her classes for the semester, but sad, on the other, to be leaving SMG (School of Management), the building where many of her professional dreams haven taken flight. She’s leaving the comforts of the school that has nurtured her abilities and provided her with a springboard taut enough to propel her clear across the country to her next big academic adventure. (Yes, it’s a study abroad in LA.) She’s going… even if it breaks her heart… and she’ll be welcomed by the loving arms of her sister, and the exciting challenge of new opportunities… and she knows this.

There’s that dichotomy thing again. It shows up during the most meaningful of times, doesn’t it? Chelsea is excited and sad. Confident and nervous. Self-assured and curious… all the emotions you might expect for someone taking such a leap. Luckily, she’s not afraid to ride this ebb and flow of feelings. She knows it’s natural and she wouldn’t have them if this were not important to her. It’s all good.

Thank you, Eli Young Band, for putting to music a message so many parents long to teach their children. Sometimes we put our energy into old dreams, sometimes, new dreams but no matter what – we must keep on… even if it breaks our heart…

“Don’t let it break your heart.”

So, how does the Orangecello Creamsicle fit in?

It’s the drink we’ll toast Chelsea with as she begins this next leg of her beautiful journey.

It’s sweet, refreshing, orangey, and bright – just how I picture sunny California… just how I picture Chelsea’s new nest…

This very simple recipe combines my Orangecello with some Half & Half and a little extra orange.


Sip into Spring

Springtime means changing of the seasons, warmer weather and joyful gatherings with friends and family. Whether you’re hosting an Easter brunch, a Cinco de Mayo fiesta or an impromptu dinner party these tips help you toast the changing season in style.

Choose a Theme. Give your springtime party a unique spin with a fun seasonal theme. Kick off the season with a Spring Fever or Spring Break party, or choose a more traditional garden party or spring planting theme.

Serve Caravella Palomas: This fresh and fruity crowd pleaser is an Italian take on a Mexican favorite. Fill a glass with ice, 2 oz of Corazón Tequila and ½ oz of Caravella Limoncello. Top with 6 oz of grapefruit soda. Rim with salt if desired.

Incorporate Color. Find inspiration in the beauty of blooming flowers and decorate with spring colors like fresh greens and vibrant purples. Incorporate your colors into a simple centerpiece and table décor for a springtime buzz.

Accent with Music: Create a new playlist that is right for the occasion. Softer background music works nicely for dinner parties, while informal garden parties can be more high-energy. “Good Day Sunshine” by the Beatles is a great start!

One of Italy's greatest treasures, Caravella Limoncello has come out of the freezer and can now be found in some of your favorite cocktails or mixed to add an entirely new, refreshing dimension to cocktail creation. Long enjoyed "neat" and simply sipped cold after a meal, Limoncello has become a popular signature cocktail ingredient in restaurants and bars across the country.

Paloma

Fill a glass with ice, 2 oz of Corazón Tequila and ½ oz of Caravella Limoncello. Top with 6 oz of grapefruit soda. Rim with salt if desired.

Sparkler

Combine 1 oz of chilled Caravella Limoncello and top with your favorite sparkling wine. Have a variety of fresh berries in glass bowls so guests can customize it to their tastes.

CARAVELLA SWEET TEA

Combine 1 oz. chilled Caravella Limoncello Liqueur and unsweetened iced tea in a shaker. Shake well and pour into a tall glass filled with ice. Add sugar to taste. Garnish with fresh lemon.

Limoncello Lemonade

Combine 1 oz. chilled Caravella Limoncello Liqueur and lemonade in a shaker. Shake well and pour into a tall glass filled with ice. Garnish with fresh lemon.

Vella-Roma

Combine 1 oz. Caravella Limoncello with bottled still water in a shaker. Shake well and pour in a tall glass over ice. Garnish with fresh lemon.

Limoncello Real

In a frozen flute, combine 1 oz. chilled Caravella Limoncello with chilled dry sparkling wine.

Limoncello Cosmopolitan

Combine 1-½ oz. vodka, ½ oz. cranberry juice and a splash of chilled Caravella Limoncello Liqueur into a shaker. Shake well with ice and strain into a chilled martini glass. Garnish with a fresh lemon wedge.

Limoncello Sunrise

Combine 1 oz. chilled Caravella Limoncello with 3 oz. orange juice in a shaker. Shake well and top with a splash of grenadine. Garnish with orange, lemon and cherry.

Napoli

Combine 1 oz. chilled Caravella Limoncello with cola in a tall glass over ice. Stir and serve. Garnish with fresh lemon.

CARAVELLA DREAMSICLE

Combine 1.5 oz. chilled Caravella Orangecello with 3 ounces cream in a shaker. Shake well and serve on the rocks. Garnish with orange.

Caravella Orange Venezia

Combine 1 oz. chilled Caravella Orangecello with ½ oz. vodka and tonic water in rocks glass. Stir and garnish with a slice of orange.

Caravella Orange Sunrise

Combine 1 oz. chilled Caravella Orangecello with 3 oz. orange juice in a shaker. Shake well and pour over rocks in a tall glass. Add a splash of grenadine and garnish with a slice of orange.

Martini Sicilian Style

Combine 1-½ oz. vodka with ½ oz. Caravella Orangecello in a shaker. Shake well and strain into a chilled martini glass. Garnish with orange peel.

Orangecello Cosmopolitan

Combine ¾ oz. vodka, ¼ oz. cranberry juice and ¼ oz. chilled Caravella Orangecello into a shaker. Shake well and strain into a martini glass. Garnish with orange peel.

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Sazerac Company Inc.
803 Jefferson Highway
P.O. Box 52821
New Orleans, LA 70121
(866) 729-3722

IMPORTED FROM ITALY • produced and Bottled by Sperone S.P.A. • PLEASE DRINK RESPONSIBLY.
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Orangecello - Recipes

Rinse and dry oranges. Peel rind into thin strips using a sharp vegetable peeler, being careful to avoid any white pith. Save oranges for other uses.

Combine zest and alcohol in a glass jar cover with a tight-fitting lid. Set it aside in a cool, dark place for four days (liqueur should be a bright orange and orange peel should be pale). Strain liqueur through a fine-mesh strainer into a clean bowl discard solids.

Combine sugar and water in a medium saucepan stir over medium heat until sugar dissolves and syrup is clear (do not boil). Remove from heat and let cool.

Once cooled, combine syrup and liqueur stir well. Carefully pour into clean bottles seal with corks or screw tops. Set aside for two weeks at cool room temperature to allow flavors to mellow. Chill before serving.


Saturday Sips: Blood Orangecello, Two Ways


Orangecello (or arancello) is a spin off of the traditional limoncello, a popular Italian liqueur that has been around for a hundred years or so – long enough to inspire several variations. So for today’s Saturday Sips recipe, we’ve decided to go a step further by taking advantage of the current late winter to early spring blood orange season while they’re still widely available in grocery stores. The deep color and slight difference in flavor makes for a special gift for the liqueur lovers in your life, or a delicious after-dinner digestif.


And because we’re using blood oranges, we’ve decided to present two variations upon the recipe. The first follows the more traditional method of preparing limoncello, where the orange zest is soaked in vodka for three to four weeks until the oils have been thoroughly extracted. It is then combined with a (roughly) 1:1 ratio of basic simple syrup, and poured into liqueur bottles where it can be stored in a cool, dark place for up to a year.

The second method, while not as long-lasting, manages to feature that distinct blood orange color that we love so much by incorporating the juice of the fresh fruit into the simple syrup. And because there’s so much flavor and sweetness in the juice, the oils from the zest won’t need to be extracted as thoroughly, making this the go-to method for those who are pinched for time:

  1. Scrub and dry the blood oranges so the skins are clean and free of wax. With a vegetable peeler or zester, remove the peel from each orange, being careful to avoid the pith, and place in a quart sized mason jar. You might need to use a knife to scrape off any stubborn pith that comes with the peel.
  2. Pour the vodka over the peels, leaving about 1-inch headspace from the top. Screw lid on jar, and place in a cool, dark place. Tip the jar once or twice every few days to mix up the flavors and encourage extraction.
  1. Juice the blood oranges. Strain 1 cup of the juice into a small saucepan and add 1 cup sugar. Bring mixture to a boil and reduce heat to a simmer until sugar has dissolved. Remove from heat and set aside to cool. Once syrup has come to room temperature, place in an airtight jar and store in the refrigerator.
  2. After one week, remove the jar of vodka and orange peels from cupboard. Combine the infused vodka with the blood orange simple syrup and strain into liqueur bottles. Store in the refrigerator or freezer until ready to serve.
  1. Let the jar of vodka sit with the blood orange peels for at least three weeks, gently shaking once a day or so to help the flavors meld. Once three to four weeks have passed, combine 2 cups water with 2 cups granulated sugar in a small saucepan and bring to a boil. Reduce heat to simmer until sugar has dissolved, and remove from heat. Let cool.
  2. Once syrup has cooled to room temperature, add to the vodka and stir to combine. Strain liqueur into bottles and store in a cool, dark place for up to a year.
  3. To Serve, chill a bottle of Blood Orangecello in the freezer for at least an hour, and pour straight into a glass for an after-dinner digestif. Enjoy!
    • I chose the “Neue Retro” style in tuxedo. • I chose the “Neue Retro” style in tuxedo. • I chose the “Neue Retro” style in tuxedo.

Josephine Guicciardi is the nom de plume of our creative Evermine blogger. With romantic connections to Ludwig van Beethoven’s “Immortal Beloved” love letters, it is in keeping with the blog’s themes of love and joy. The great composer writes the famous words “ever thine, ever mine, ever ours” to a woman who remains a mystery to this day. Two of the most likely objects of his adoration are Josephine Brunsvik and Guilietta Guicciardi, and it’s from these two women that Josephine Guicciardi draws her persona.


Crema di orangecello

Ever since we’ve had a lemon tree, and more lemons than we knew what to do with, I’ve been making limoncello–a lemon liqueur made from steeping the zest of fresh lemons in grain alcohol, then mixed with simple syrup and more alcohol. It hails originally from Sorrento in Southern Italy. It’s strong and fragrant and a gorgeous bright yellow. Served ice cold in warm weather, it’s just about one of the best things you’ll ever drink.

When we bought our house, it came with an excellent old orange tree, so orangecello was added to my spring brewing. ThenI discovered crema di limoncello and crema di orangecello (in which sweetened milk is added to the steeping zest think: creamsicle for adults) and my house in spring began to look a bit like a small artisinal distillery. The word spread.

If you’ve been reading this blog for any length of time, you know I like parties of any kinds, and that we live in an Eichler, which is pretty much designed for entertaining. So it was natural that last year, when lemons were in full season, I held a brewing party for my girlfriends, who also like a good party, all the more if it can provide them with delicious hooch for the year–which also happens to make really excellent gifts for Christmas if you can manage to keep it in the house that long. So, what was our family tradition became a communal event, and because of when it takes place, it really does feel like we’re welcoming spring and looking straight into the mouth of summer There are so many of us now, that the brewing has taken on a life of it’s own. My kids know that the recipe will be passed on to them when they’re (much) older, the husbands and siblings and grandparents look forward to the fresh batches, which we all drink at holidays and family dinners or just whenever. There’s more than one story of a batch mysteriously “disappearing” after a relative’s visit. And for now Ella and Finn know that limoncello season means lots of fresh lemonade and orange juice for them, and one of my Italian friends got her kids in on the zesting action in her home. Even Finley, this year, when he saw me zesting oranges instead of lemons wondered, “You making limoncello with oranges? Yum!”

For the party, I supplied the recipe and know how, as many oranges as my friends could pick off my tree, the last of my previous year’s limoncello for tasting, some prosecco for mixing and drinking straight, and my friends brought their lemons and alcohol and a dish to share and we zested and juice and ate and drank all afternoon.

It’s an excellent party: easy, fun, productive. This year my friends branched out: some started a batch of crema, some added vanilla beans (which I always do to my cremas and meyer lemon batches), they use different vodkas, etc. There’s basically a recipe for every family, which is how it should be.

I set up one zesting station, with 6 zesters, where everyone took turns zesting into their large glass jars. At another station, set up with 3 juicers (2 were mine, one brought by a friend), we juiced the zested citrus and brought the juice home in freezer ziplock bags, which I provided. I freeze my lemon juice in ice cube trays, then the kids can mix it with simple syrup and bubbly (or plain) water all summer long for fresh lemonade. Call it the recessionary party, but we’ve been doing it this way for years.

I also laminate the recipe cards, with the recipe on one side and serving suggestions on the other, which is what I’ve reproduced below. It’s not too late for you to brew. Especially with friends.

Italian Limoncello

2 bottles (750 ml) 100-proof vodka or Everclear

Note: Don’t be afraid of the Everclear if you can find it. It’s stronger than regular vodka and has less flavor of it’s own. This means it extracts more of the flavor and essential oils from the zest and imparts less of its own taste to the finished product. It also doesn’t get slushy in the freezer. Organic, unsprayed fruit is essential. You don’t want to be drinking chemicals.

Step One: Wash the lemons with a vegetable brush and hot water to remove any residue pat the lemons dry. In a large glass jar (1-gallon jar), add one bottle of vodka.

Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. Add the lemon zest to the vodka as it is zested. NOTE: Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your limoncello .

Cover the jar and let sit at room temperature for at least 10 days and up to 40 days in a cool dark place. The longer it rests, the better the taste will be. (You can shake or stir a little every few days, if you like.) As the limoncello sits, the vodka will slowly take on the flavor and rich yellow color of the lemon zest. When the color is no longer deepening and the rinds look whitish, it is definitely done.

Step Two: In a large saucepan, combine the sugar and water cook until dissolved, or until thickened if you want a thicker, sweeter drink, approximately 5 to 7 minutes.

Let the syrup cool, then add it to the Limoncello mixture from Step One. Add the additional bottle of vodka. Allow to rest for another 10 to 40 days.

Step Three: After the rest period, strain the liquid through a cheese cloth or coffee filter and bottle: discard the lemon zest. Keep in the freezer until ready to serve.

Limoncello variations…

  • · To original recipe, add zest of 1 lime
  • · To original recipe, made with either lemons or oranges or meyer lemons, add one whole, split vanilla bean during steeping
  • · Substitute lemon zest with zest from Meyer lemons or 10 oranges or blood oranges
  • · Substitute lemon zest with dry, unwashed organic basil leaves to make basilcello (wipe dust off leaves with dry cloth)
  • · Use zest of 30 lemons & 5 vanilla beans (insides scraped, beans and seeds used) for initial steeping
  • · Experiment with vodkas and the amount of sugar in the simple syrup, you can make a mellower or sweeter or less sweet liquer
  • · Try Crema di Limoncello/Orangecello, a creamy version of this drink: steep 2 vanilla beans in 750 ml. warm milk, add sugar and stir until dissolved. Cool completely. Substitute this milk mixture for the simple syrup. Or, steep the zest right with the vanilla beans, then add the milk/sugar mixture. Don’t use the second bottle of alcohol. Many other variations for this recipe for this are available online. When I make my crema, I just split, scrape and steep one vanilla bean with the first bottle of alcohol and zest. I love the flecks of vanilla in my drink.

& Serving Suggestions

  • · Drink ice cold
  • · Drink ice cold with ice chips
  • · Drink ice cold mixed with mineral water or prosecco or any other sparkling beverage
  • · Drizzle over shaved ice
  • · Drizzle over ice cream
  • · Drizzle over pound cake or fresh summer berries
  • · Mix with prosecco and vanilla or lemon gelato to make a Venetian shake
  • · Mix with iced tea
  • · Label & “brand” to give as gifts

My batches thus far for this year: lemon, lemon for crema, meyer lemon w/vanilla bean, double batch of orange w/vanilla bean for crema di orangecello:


Celebrate Italian Style!

Celebration is the key to life and no one does it better than the Italians! Mixoligists across the country are discovering “they must have” Gioia Luisa’s portfolio of liqueurs in their perfectly stocked bar! These liqueurs blend easily with most spirits to create refreshing cocktails everyone will enjoy! Saluté!


What's in an Orange Drop Martini?

  • Orangecello - the Italian cousin to Limoncello
  • Orange liqueur - I used Cointreau
  • fresh squeezed orange juice
  • super-fine sugar to rim the glass
  • orange wheels to garnish

My son's girlfriend Kristin came out to visit last week and we had an hour to kill. so we went to Total Wine! We wandered around and loaded the cart with all kinds of crazy liqueurs and wine's with ridiculous names/ labels. I had heard of Orangecello , but it never made it's way into my liquor cabinet. until now. Most of my cabinet got left behind in Iowa when I moved, so I needed to replenish.

My first thought was Orangecello Cake, wouldn't that be yummy? But I wasn't in the mood to bake a cake yesterday. I did however have all of the ingredients to create an Orange Drop Martini. or two. for the photos of course.

I just reworked my Lemon Drop Martinis recipe and it worked out beautifully!!


Homemade Limoncello, Pompelmocello, and Arancello Rosso Recipes

We have the perfect weekend project for you that will pay you and your dinner guests dividends for months to come: homemade Limoncello (the classic Italian liqueur) and it's delicious pals Pompelmocello (grapefruit) and Arancello Rosso (blood orange). How're those for a mouthful? I like to just call them "all the -cellos."

My first experience with Limoncello was during my semester abroad in Tuscany. At the end of one meal, the owner of the restaurant proudly brought up his family's stash of Limoncello from the cellar for us to drink. It was heavenly.

To get started, you'll need some grain alcohol. We had to order ours online, and I literally felt like i was throwing a frat party. You can also use 100 proof vodka (or even 80 proof) in a pinch. Just remember that you'll likely need less sugar syrup to finish it off. And get yourself some good quality citrus fruit — organic if possible — clean the fruit well and get peeling!

Once the peels are in the booze, they'll need to steep. Here's what the mixture looked like when we first combined the the peels and the alcohol on Day 1:

Some folks allow the mixture to steep for just a few days or a week. We waited a month, and I think the result is more authentic. On the next go-round, I think I'd do a comparison, and finish off half after a week to see how it compared.

After steeping, you'll separate the booze from the fruit, strain it, and mix with simple syrup. You may need to modify the ratio of sugar to water until the taste is to your preference. We used a little more water than sugar in the end.

Check out the result! The change in color and clarity is amazing.

I highly recommend mixing up more than one kind of -cello. It makes for such a fun tasting flight amongst friends. The blood orange and the classic lemon were our favorites!

LIMONCELLO or ANY KIND OF -CELLOINCLUDING POMPELMOCELLO OR ARANCELLO ROSSO

recipe makes 1.25 - 2 liters of liqueur

8-12 of your citrus of choice such as lemons, grapefruit, and blood oranges
1 L bottle Everclear
2-4 c sugar
water

Thoroughly wash the fruit, as the alcohol will absorb anything on or in the peel. Peel the fruit, avoiding as much of the pith as possible. We used a vegetable peeler. Peel enough fruit to fill a 1 liter bottle about 3/4 full. Completely cover the peels with the alcohol, and put a lid on the mixture.

Let sit for 3-4 weeks in a cool, dry place.

Strain the alcohol through coffee filters into a new container.

Make simple syrup by combining 1 part sugar and 1 part water and heating on the stove until the sugar is dissolved. Let cool, and begin adding to the booze. This is where you'll need to taste as you go. Add a little at a time and change the ratio of sugar to water as necessary. Too sweet? Use more water. In the end we used 5 cups water and 4 cups sugar per batch.



Comments:

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  3. Sataxe

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  4. Laco

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  5. Joy

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