Limoncello And Arancello Lemon And Orange Liquers Recipes

BEST HOME-MADE LIMONCELLO AND NEW ARANCELLO

Steps:

• Wash the lemons thoroughly - scrub them clean of all outside residue.
• Peel skins using a potato peeler, carefully peeling only the skins without the pith. The pith is the white part under the skin that causes bitterness.
• Place the peels into a large glass jar with alcohol only.
• Seal the jar and write the date somewhere on the jar ( use stickers, it's easier).
• Place jar in a cool, dry, and DARK room for 8-10 days, slowly shaking the jar once daily to mix contents.
• As the days progress, you will see the alcohol become yellower in color, and the peels begin to turn white. That is because the oils of the lemons are being removed from the peels and are now infusing into the alcohol. The longer the peels are left in the liquid, the yellower and more lemony the flavor.
• ** When you have decided that the liquid is yellow enough, after 8-10 days, then it is time to complete the process.
• In a stovetop pot, dissolve the sugar completely in the water on medium heat. Cool mixture to room temperature. DO NOT ADD ALCOHOL MIXTURE TO HOT POT.
• Remove lemon peels from Alcohol jars and add the lemony alcohol to the sugar water mixture on the stovetop. You will notice the color of the alcohol will change from clear to cloudy when added.
• Continue to stir until well mixed.
• Pour the mixture into tightly sealed mason glass bottles and store them in the freezer.
• Limoncello should be kept in the freezer at all times until ready to serve. Must be served very cold, and will have a thicker consistency when served.
• Yields: 6 jars of Limoncello

ARANCELLO AND LIMONCELLO (ORANGE AND LEMON LIQUEUR)

Steps:

• Scrub the fruit with a vegetable brush to remove any dirt and other undesirable elements (i.e. pesticides if you chose not to use organic).
• Carefully peel the fruit, making sure not to include any of the white pith. (It will make your cello bitter.) Juice the fruit and save for another use.
• Put the peels in the bottom of the container(s). Pour in the alcohol and cover. Allow to rest for seven days in a cool, dark location. I keep mine in the cupboard.
• Make this in the morning of the eighth day or the night before. In the 6 quart pot, combine the sugar and water. Bring to a fast simmer, not boil, and let it sit for 15 minutes, until all the sugar is dissolved. Remove from heat and cool to room temperature.
• On the eighth day, strain the orange peels from the alcohol and discard. Pour the alcohol into the pot with the sugar syrup and stir. (If you use Everclear, the mixture will turn cloudy, but this will not negatively affect the flavor.) Pour into the prepared wine bottles, cork, and store in the refrigerator or freezer. You should allow it to rest for about a month for fullest flavor.

LIMONCELLO AND ARANCELLO (LEMON AND ORANGE LIQUERS)

Steps:

• 1. These directions go for both the Limoncello and the Arancello:
• 2. Either use a potato peeler or sharp knife to peel the yellow or orange colors from the peelings. You do not want any of the white part of the peelings as this will make it bitter! NO WHITE!!! Place the colored part of the peelings into large jar. Pour over the peelings the vodka. Shake the jar 6 times. Set in a cool and dark place. Shake every day 6 times for two to three weeks.
• 3. The color of the peelings will fade and the color of the vodka will become yellow or orange.
• 4. After the two to three weeks: Put sugar and water into a sauce pan and make a syrup by cooking and stirring constantly for about 10 minutes or until syrup is formed and sugar is completely dissolved. Let cool.
• 5. While the syrup is cooling: Strain the vodka and peels. You want to remove all of the peels from the vodka. Place colored vodka back into jar. Add the cooled syrup. Put lid on jar and shake well. Place in freezer to thicken and cool... Then enjoy!

LIMONCELLO / ARANCELLO

Steps:

• 1. STEP 1 - DAY 1 Pour the bottle of Everclear and the bottle of vodka into the gallon jar. Either use organic lemons or make sure that lemons are cleaned to remove all pesticides, dirt, and fertilizer chemicals. After washing the lemons, dry them off with a clean towel. Then you just use the zester to remove a thin layer of zest from the whole lemon. If you get even a little bit of the white pith just below the zest, it will make your Limoncello bitter. So don't take chances, if the lemon is bumpy and you can't get all the zest without hitting the pith elsewhere, let it go. This step is all about quality over quantity.
• 2. Put the lemon zest in the gallon jar and stir gently. Cover jar with 2 layers of plastic wrap then screw on lid tightly. Store in a cool (not cold) dark place for alcohol to extract oils from peels, creating an infusion.
• 3. DAYS 8, 22, 36 & 45 or LATER Gently stir lemon zest to refresh exposure to alcohol. Return to cool, dark place.
• 4. STEP 2 - DAY 1 Dissolve sugar in water and bring to boil over high heat. Boil for 5 minutes. Set syrup aside to cool. It must be room temp before adding to infusion. Pour lemon liquid through a fine strainer to get out as much zest as possible. Discard zest. Using the canning funnel, the ladle, and coffee filters, slowly strain infusion through filters into large pitcher. This is a messy process. The filters will clog quickly and you will use many of them. Rinse and dry gallon jar. Repeat straining process, transferring infusion from pitcher to original gallon jar by straining again through more coffee filters. If you have a pitcher with a filter, such as a Brita, pour the filtered infusion into the pitcher and allow it to completely filter through. Otherwise, use the coffee filter method again (3rd time). Return filtered infusion to jar and add COOLED syrup. Place in a cool dry place for 40 days to begin mellowing process that combines alcohol infusion with syrup to create Limoncello.
• 5. DAY 40 or LATER Note: If you moisten the filters before the straining, you will not waste liqueur by soaking it into the filter. Begin filtering Limoncello. Use punch ladle to pour a small amount into a filter-lined funnel held over the small measuring cup. Fill measuring cup to an even ml level. (100, 200, 300, etc.) Using a smaller funnel and coffee filters or white paper towels, filter one last time into individual 200-ml bottles. You have now filtered the liqueur a total of 5 times. Seal bottles VERY tightly. Remember, if you are corking the bottles -- corks breathe. So consider dipping the neck several times in melted wax after corking. Label and/or tag bottles. Return to cool dark place for storage.
• 6. BRANDING YOUR LIQUEUR Your Limoncello is now ready to enjoy. However, the longer it sits and "ages" the smoother it becomes. I start my batches in the spring/summer when the lemons are at their best. Then I give it as gifts at Christmas time. Since Limoncello is a favorite warm weather treat it will have aged an entire year by the time most people drink it. VERY smooth and delicious! The 200 ml size bottles make ideal gifts. You should label the bottles with some basic information and a disclaimer (You don't want to be arrested by ATF as a Bootlegger). I label my bottles and add a decorative tag.
• 7. On My Labels: Casa di Graffagnino LIMONCELLO (or) ARANCELLO Premium Lemon (or Orange) Liqueur On My Tags: SERVING SUGGESTIONS: As an after dinner drink, serve one ounce in a small chilled aperitif glass. As a refreshing dessert, pour an ounce over a large scoop of shaved ice and garnish with a lemon twist. Limoncello / Arancello is best when served directly from the freezer. Ingredients: beverage alcohol; distilled water; pure cane sugar, & lemon oil infused from the peel of fresh lemons [oranges]. 200 ml -- 45% alcohol by volume This liqueur is homemade for private use only. Not intended to be sold or served commercially.

ORANGECELLO

Steps:

• Using a vegetable peeler, remove the peel from the oranges in long strips (reserve the oranges for another use). Using a small sharp knife, trim away the white pith from the orange peels; discard the pith. Put the orange peels in a 2-quart pitcher or large glass bowl. Pour the vodka over the peels and cover with plastic wrap. Steep the orange peels in the vodka for 4 days at room temperature.
• In a medium saucepan, combine the water and sugar over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Pour the syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the orangecello through a mesh strainer. Discard the peels. Transfer the orangecello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.