Clemencello Clementine Liqueur Recipes

CLEMENCELLO

Steps:

• Wash the clementines well, then gently grate off the zest, taking care not to press so hard as to go through the skin and into the fruit.
• Put the zest in a large, sterilised, sealable jar and pour over half the vodka. Seal and set aside somewhere cool for about 5 days, giving the jar a shake every now and then.
• Put 280ml water and the sugar in a saucepan and heat gently until the sugar has completely dissolved. Bring to the boil, then remove from the heat and leave to cool completely. This is important because if the syrup is warm it will result in a cloudy liqueur.
• Pour the clementine-infused vodka through a sieve lined with 3 layers of muslin into a jug, then mix with the remaining vodka and (cold) sugar syrup. Pour the mixture into cold, sterilised bottles, seal tightly with corks or airtight lids, then set aside in a cool, dark place for 10 days before using.
• To serve as a liqueur, chill in the freezer for several hours before drinking, then pour into small glasses.

CLEMENTINE LIQUEUR (LIQUORE AL MANDARINO)

Steps:

• Peel the clementines, without any white pith & slice roughly.
• Put the alcohol in a lidded container (ie a jar large enough to hold 5 c).
• Add the clementine peel.
• Leave to seep for 7 days, in the dark.
• After a week, dissolve the sugar in the warm water.
• Add the water to the clementine brew.
• Let it rest, undisturbed for 6 - 7 months.
• Serve chilled.

CLEMENCELLO (CLEMENTINE LIQUEUR)

Steps:

• Cut the zest (colored portion of the peel) off the clementines, taking care to scrape away and discard all of the bitter white pith clinging to the zest. Add the zest to a large clean container or jar large enough to hold the peels and vodka. Reserve fruit for another use.
• Pour the vodka over the zest and seal the container. Let sit undisturbed in a cool, dark place for 3 to 4 weeks.
• Place 2 cups sugar and 2 cups water in a saucepan and heat until sugar is dissolved; remove from the heat. Let the sugar syrup cool to room temperature.
• Add half of the cooled syrup to the orange peel-vodka mixture, stir and taste. If it's not sweet enough, continue adding more syrup until it's to your taste.
• Pour the clemencello through a funnel lined with a coffee filter or cheesecloth into small containers or one container large enough to hold the liquid and seal.
• Store clemencello in the freezer; it shouldn't freeze. To serve, pour into small glasses and offer it for dessert with a plate of biscotti and/or chocolate truffles or use as you would limoncello.

CLEMENCELLO

Steps:

• Method 1. Wash the clementines well, then gently grate off the zest, taking care not to press so hard as to go through the skin and into the fruit. 2. Put the zest in a large, sterilised, sealable jar and pour over half the vodka. Seal and set aside somewhere cool for about 5 days, giving the jar a shake every now and then. 3. Put 280ml water and the sugar in a saucepan and heat gently until the sugar has completely dissolved. Bring to the boil, then remove from the heat and leave to cool completely. This is important because if the syrup is warm it will result in a cloudy liqueur. 4. Pour the clementine-infused vodka through a sieve lined with 3 layers of muslin into a jug, then mix with the remaining vodka and (cold) sugar syrup. Pour the mixture into cold, sterilised bottles, seal tightly with corks or airtight lids, then set aside in a cool, dark place for 10 days before using. To serve as a liqueur, chill in the freezer for several hours before drinking, then pour into small glasses.

CLEMENTINE MARTINI

Steps:

• Put some Martini glasses (or champagne flutes) into the freezer. Mix the clementine juice, vodka and Cointreau in a jug, then chill for 1 hr (or up to 1 day). Thinly slice the 2 clementines to use as a garnish.
• To serve, put a clementine slice into each frosty glass. Fill almost halfway with the chilled jug mixture, then open the bottle of fizz and top up the glasses.