ORANGECELLO
I picked up a bottle while in Sorrento, never knowing Lemoncello had a cousin! and ejoyed it;) I took a basic Lemoncello recipe and just used oranges. You can use 8 small/medium oranges instead of 6 large if needed. It is also great to bottle up and give out as gifts.
Provided by Antifreesz
Categories Beverages
Time P7DT20m
Yield 25 1/2 fl oz
Number Of Ingredients 4
Steps:
- Use a vegetable peeler and remove the peel from the oranges in long strips. Try not to include too much of the white pith which is bitter. Place the vodka in a container that has a lid and add the orange peels to the vodka. Let the orange peels steep in the vodka for 1 week in the sunlight, or two weeks at room temperature.
- In a saucepan, bring the sugar and water to a boil and stir until the sugar is completely dissolved. Allow the syrup to cool. Strain the liquor and mix with the sugar syrup. Transfer to bottles, and store in the refrigerator or freezer.
Nutrition Facts : Calories 161.1, Fat 0.1, Sodium 0.9, Carbohydrate 24.8, Fiber 1, Sugar 23.7, Protein 0.4
LIMONCELLO (ITALIAN LEMONCELLO) OR ORANGECELLO
Got this from a family I stayed with in Sorrento, Italy. Don't want to lose it. Can be made with either lemons or oranges. The Italian tradition is to use lemons since they are so abundant in the Almalfi coast. Americans showed me how to make this low sugar/low carb by substituting "spenda" instead of sugar.
Provided by Mimi Bobeck
Categories Beverages
Time P1m29D
Yield 2 bottles
Number Of Ingredients 4
Steps:
- Take a large glass jar.
- Large enough to hold to bottle of 750ml vodka.
- Add one of the bottles of vodka into the jar.
- Save the other bottle of vodka for later.
- Grate the zest of the 15 lemons into the jar of vodka.
- Cover jar tightly and let sit at room temperature for 30-40 days.
- The longer it rests- the better it will taste.
- No need to shake or stir the contents- all you have to do is be patient and wait.
- As the limoncello sits, the vodka takes the flavor and yellow color from the lemon peels.
- After 30-40 days, take the sugar (or Splenda) and place into a pan.
- Add the water and cook for about 7 minutes- until it becomes a thick sauce or syrup.
- Let the sugar mixture cool.
- Then open the lid on the jar of lemon and vodka mixture and add the sugar mixture into the jar.
- Add the 2nd bottle of vodka.
- Close lid on jar tightly and let it sit again for another 30-40 days.
- After the 30-40 days has passed, strain the lemon peel (lemon zest) and discard the zest (peel).
- Pour the remaining liquid, which is now lemoncello into bottles and place into the freezer until ready to serve.
Nutrition Facts : Calories 4985.1, Fat 2.4, SaturatedFat 0.3, Sodium 50.3, Carbohydrate 486.6, Fiber 38.1, Sugar 399.6, Protein 9.7
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