Quick Orangecello
Jan 12th, 2010 by prissycook
Timing is key when making any type of cello. I can’t recall what happened last year when I started a batch of Limoncello, but I was gun-ho for the first two weeks and something happened in weeks three, four and five…and six. Eventually I forgot about it. Several months when I opened the jar, I’m pretty sure what I had was moonshine.
Learning from my previous attempt, I searched out a different approach and found a quick 5-day limoncello recipe. BINGO!
Look at this gooey yummy-ness.
The result? Well, I’m not too sure it’s any less harmful than moonshine. What I mean is that it is very strong and thinner than the limoncello I’ve had in Italy.
Quick Orangecello (modifications in red)
1 1 litre bottle (change servings and units)
Ingredients
* 4 oranges
* 150 g sugar (just over 5 ounces)
* 750 ml vodka (a standard bottle)
Simple Syrup
* 170 g sugar
* 150 g water
Directions
Peel the oranges carefully, making sure you have none of the white pith on the peel – you want just the orange skin.
Put all the peel and 150 grams sugar in a food processor and process until the peel has been finely minced into the sugar. Empty mixture into a wide-mouthed jar, add vodka, and screw top closed.
Put in a dark, cool place. Shake once or twice daily for four to five days.
Make simple syrup by bringing sugar and water to boil in a small saucepan. Let cool.
Strain orange peel/vodka mixture into another jar. Press on solids to remove as much of the liquid as possible. Discard solids. (if you can find something tasty to do with them, please mail me with the recipe directly 
). Add cooled simple syrup and stir to combine. Pour into a the bottle you will be using.
via Quick Limoncello – 392218 – Recipezaar.
Keesha oversees recruiting and training programs for GoDaddy.com. She is responsible for building programs that attract and retain amazing employees.
Keesha loves food and photography and is passionate about community volunteering. She sat on the board of directors for the Junior League of Phoenix and is on the Children's Museum of Phoenix committee. She attended Blinn College and Texas A&M University. Her most private cupcake confession? She doesn't like frosting!
I’ve never had limoncello, but I’m ever so curious to try it!
Your orangecello looks yummy.
I’ve been making orangecello for 3 years now, and it seems to me that i’m getting the best results from Californian navel oranges. The most important step is to wash the oranges with a good vegatable/fruit wash, this will remove all wax and pesticides from the fruit that can alter the taste.I can not stress to you how important this step is.
More zest always seems to be way to go with orangecello.I use approx. 7 oranges(or more) per liter of Everclear (not vodka!!).Make sure you use a micro-planer not a peeler.I let mine steep for 6-8 weeks mixing everyday . Depending how sweet you like it I use 3-4 cups of sugar per liter of Everclear and equal amounts of water to Everclear.I have great results everytime .Good luck to all !!