Satsuma Cello Recipes
SATSUMA-CELLO
From the Living section of the New Orleans TIMES-PICAYUNE. A cocktail fashioned after the Lemon cello.
Provided by Mike 2
Categories Beverages
Time 30m
Yield 4 small bottles, 16 serving(s)
Number Of Ingredients 4
Steps:
- Use a Microplane or other zester to remove the rind only from the satsumas. Do not get any of the white pith, which is bitter. Reserve satsuma juice for another use. (suggests mimosas.)
- Place zest in an airtight container and cover with the grain alcohol. Steep in a dark place for about a week, swirling occasionally. When zest turns white, the oil is fully infused. Strain into a large pitcher through a coffee filter placed in a strainer, which should catch any small zest pieces and tiny impurities.
- Make a simple syrup by combining the water and sugar in a small saucepan and heating until the sugar is completely dissolved. Let cool. Add to the infused alcohol and stir. Bottle in airtight containers. Store in the freezer.
Nutrition Facts : Calories 167.4, Fat 0.1, Sodium 1.4, Carbohydrate 43.1, Fiber 0.8, Sugar 41.9, Protein 0.3
SATSUMA MARMALADE
Steps:
- simmer shredded peel with juice for 20 minutes meanwhile mix pectin with 1C sugar add to satsumas and let rest for 5 minutes bring peel and juice to boil and add satsumas bring to had boil x 8 minutes, 230 degrees slowly add remaining 3 c sugar and return to hard boil can or freeze
LADY CELLO
Make and share this Lady Cello recipe from Food.com.
Provided by cookiedog
Categories < 15 Mins
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Shake with ice and pour into a sugar and Limoncello rimmed high ball glass. Garnish with a cherry.
- To coat rim of glass: First dip in glass in Limoncello and then in a bowl of sugar.
Nutrition Facts : Calories 120.9, Sodium 5.8, Carbohydrate 14.4, Sugar 9.7, Protein 0.1
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- Peel satsuma oranges using vegetable peeler, reserving flesh for another use. Scrape bitter white pith from orange rind strips, and discard pith. Place orange rind strips in a large glass pitcher or 3-qt. jar; pour vodka over strips. Cover and let stand at room temperature 7 to 10 days.
- Bring sugar and 5 cups water to a boil in a large saucepan over medium heat. Reduce heat to low, and simmer, stirring occasionally, 1 minute or until sugar is dissolved. Remove from heat; let stand 30 minutes. Pour syrup into vodka mixture. Cover and let stand at room temperature 24 hours.
- Pour mixture through a fine wire-mesh strainer into another pitcher, discarding orange rind strips. Pour into sealable bottles or Mason jars. Seal and chill 4 hours before serving. Store in refrigerator up to 1 month.
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- Peel satsuma oranges using vegetable peeler, reserving flesh for another use. Scrape bitter white pith from orange rind strips, and discard pith. Place orange rind strips in a large glass pitcher or 3-qt. jar; pour vodka over strips. Cover and let stand at room temperature 7 to 10 days.
- Bring sugar and 5 cups water to a boil in a large saucepan over medium heat. Reduce heat to low, and simmer, stirring occasionally, 1 minute or until sugar is dissolved. Remove from heat; let stand 30 minutes. Pour syrup into vodka mixture. Cover and let stand at room temperature 24 hours.
- Pour mixture through a fine wire-mesh strainer into another pitcher, discarding orange rind strips. Pour into sealable bottles or Mason jars. Seal and chill 4 hours before serving. Store in refrigerator up to 1 month.
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