Orange Lemon Liqueur Recipes

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.

ORANGE LEMON LIQUEUR

Steps:

• In a big bottle or container that has a tight lid, mix the sugar, the alcohol and the rosé wine. Shake it a couple of times during the day to dissolve the sugar.
• The next day, wash and brush the fruits. Cut them in small pieces (with the skin) and add them to the alcohol with the cinnamon stick. Close tightly your bottle or container.
• Leave this bottle in a cool place for 6 weeks, shaking it from time to time.
• Strain the mixture through a cheesecloth-lined sieve or coffee filter. Carefully pour in a nice bottle.
• Serve this over ice.