Orangecello: An Italian Staple, Part II Made from the same time-honored recipe as limoncello, this orangecello transforms mere oranges into a delightful sipping drink.
Orangecello's friend limoncello is a common digestif that hails from southern Italy, around the Amalfi Coast, where organic lemons grow about the size of Texas grapefruits (not kidding)! Orangecello is typically enjoyed as an after-dinner sipping liqueur, to aid digestion. Surprisingly, it's not made from citrus juice but rather from citrus rinds! This is my family's favorite recipe, which will amaze folks that you made it by hand. Foodie Tips:
The rinds take about 10 days to marinate in the liquor so don't expect to "whip-up" a batch in mere minutes. Sorry, this is an Italian state of mind where great things come to those who wait. Because of the long marination time, you can double the recipe, so you'll have extras on hand or for gift-giving.
Orangecello doesn't freeze solid and it can be stored in the freezer. It's best enjoyed very cold! Tiny limoncello (shot) glasses resting on crushed ice keeps orangecello cold.
If you find that the mixture is too strong for your taste, you have some options for the next batch:
Dilute the orangecello with distilled water to your liking. Bear in mind, if you dilute the mix too much it may turn to a slush in the freezer or even worse, freeze solid.
Substitute 1/2 or all of the Everclear with your favorite vodka.
If you think the orangecello needs to be more or less sweet, feel free to adjust the amount of sugar.
Ingredients:
1 Liter | Everclear (190-proof grain alcohol) 1 Gallon | Wide Mouth Jar With Lid 8 -10 | Oranges, Depending On Size (get the big ones) 3 Cups | Granulated Sugar 4 Cups | Distilled Water To Store | Glass Bottles (shown)
What To Do:
1. Pour the Everclear into the jar.
2. Using a vegetable peeler, strip the rind from the oranges. Try not to get too much of the white pith as you scrape the peels as the pith is bitter. Place the peels into the jar. Try to keep the peels completely immersed under the Everclear. When done peeling, place a sheet of plastic wrap on top of the jar and screw on the lid (this prevents evaporation). Place the jar in a cool place to rest.
2. Don’t throw the peeled oranges out! Save them to make fresh-squeezed orange juice, mimosas, muffins, cakes and more.
3. Each day for a total of 8-10 days shake or stir the orangecello and return it to its cool place.
4. On the final day it's time to wrap things up and bottle your tasty creation! Place the sugar in a large pot and add water. Heat until the sugar until it is dissolved and then set it aside to cool. It’s not necessary to boil the mixture.
5. Filter the clear bright orange Everclear. A fine wire mesh strainer works best or you can use a coffee filter placed inside a funnel and ladle the Everclear into the filter. When all of the liquid has been filtered, empty the jar, discarding the orange peels.
6. Pour or ladle the orange Everclear into the simple syrup. As you add the syrup, the mixture becomes more and more cloudy (this is a good thing). When you’ve added the last of the syrup, you have created your homemade orangecello!
7. Transfer your orangecello into glass bottles. You can safely store orangecello in the freezer for several weeks or months! Give it a few shakes before serving. Enjoy!
Joe Paul Reider
Home Style Austin Founder Austin Realtor®
Keller Williams Realty, Inc.
Email: JoePaul@KW.com Mobile: 512-222-3302
Web: JoePaulReider.KW.com
