Might I suggest, in lieu of a jar of soup mix or a plateful of cookies, you make Orangecello or Limoncello for special friends this holiday season? It’s a perfect gift paired with a bottle of sparkling wine, freshly baked Pumpkin Spice Scones, and local fruit butter or honey.
I’m not one to waste citrus peel after eating an orange or juicing a lemon. My mom likes to candy orange peel, but I prefer to introduce it to vodka, vanilla bean and a bit of sweetness.
Try this recipe with lemons, Meyer lemons or blood oranges. Let it be a guideline for your own experiments with infusing spirits with spices and citrus. Infusing vodka can create some fun cocktail flavors. Think cardamom, clove, rosemary, lavender, cinnamon or dried tea leaves. Sweeten it to your taste by add more or less syrup.
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Happy and healthy cooking!
Orangecello
Recipe by Phoebe Canakis
Ingredients
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- 6 to 8 oranges
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- 3 vanilla beans
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- 1 (750ml) bottle Everclear brand alcohol (100 proof)
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- 3 cups water
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- 2 cups sugar
Directions
Step one
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- Using a sharp paring knife, carefully remove the peel from the oranges, be sure not to remove any of the white pith.
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- Place the orange peels, vanilla beans and Everclear into a gallon glass container. Seal the container, put on a shelf and leave undisturbed for a minimum of 2 weeks and up to 2 months.
Step two
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- After the blend has rested, prepare the sugar syrup. Bring the water to a boil, add the sugar, reduce to a simmer and stir until evenly dissolved; allow to cool.
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- Using a fine mesh strainer or a coffee filter lined strainer, strain the infused vodka into a large container. Pour the infused vodka back into the gallon jar.
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- Add the cooled syrup to the vodka, tasting as you go. You may not prefer it too sweet, but you can always make it sweeter by adding more syrup.
Step three
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- Allow the sweetened blend to rest, undisturbed for a minimum of 4 days up to 1 month. Enjoy! Keep refrigerated or in the freezer.
Recipe note: I’m going to be a bit candid. It’s hard to follow a recipe sometimes. Often, I’ll make a batch of orange or limoncello by keeping a one- or two-pint canning jar on the counter with citrus peel and adding vodka to keep it covered (an inch or two over the citrus), adding peel as I cut it. You’ll see the color transfer to the vodka. I’ll let it sit for up to a month or so, strain and then add the syrup to taste.
