Homemade Orangecello Recipes

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HOMEMADE ORANGECELLO RECIPE



Homemade Orangecello Recipe image

Put that limoncello back in the liquor cabinet and get ready for a flavor surprise with our very own delicious Homemade Orangecello. Your craft cocktails or your favorite sipping liqueur are gonna get that much better by using this diy libation!

Provided by Ben Myhre

Categories     Cocktails

Time P1mT1h

Number Of Ingredients 4

Zest from 6 organic oranges
1.5 Liter vodka
4 Cups Sugar
5 Cups Water

Steps:

  • Zest 6 oranges into a large bowl that has cover. Use the rest of the orange for something else
  • Add Vodka to bring to 750 mL
  • Cover and let sit for 10 days to 2 weeks
  • After 10 days to 2 weeks, mix 4 cups of sugar and 5 cups water and bring to a boil
  • Simmer for 20-25 minutes to create a syrup
  • Allow syrup to cool
  • Add syrup to previous Vodka/zest picture
  • Add another 750mL of Vodka and mix.
  • Cover and let sit for an additional 10 days to 2 weeks
  • Strain the zest through a strainer lined with a coffee filter. This will take some time.
  • Bottle and serve!

Nutrition Facts : ServingSize 2 ounces, Calories 166 calories, Sugar 32g, Sodium 18mg, Carbohydrate 45g, Protein 0g, Cholesterol 0g

ORANGECELLO



Orangecello image

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

6 large oranges
1 (750 ml) bottle vodka, use a quality Vodka you will taste the difference
3 1/2 cups water
2 1/2 cups sugar

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



Limoncello (Italian Lemoncello) or Orangecello image

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

15 lemons
2 (1500 ml) bottles vodka, high quality (do not use flavored vodka like Smirnoff twist)
4 cups sugar or 4 cups Splenda sugar substitute
5 cups water

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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