Best Clemencello Recipes

Clemencello (Clementine Liqueur) image

Provided by gailanng

Categories Beverages

Time P28D

Yield 4 1/2 cups

Number Of Ingredients 4

10 clementines, washed and dried
1 (750 ml) vodka (80 to 100 proof) or 1 (750 ml) Everclear alcohol (80 to 100 proof)
2 cups sugar
2 cups filtered water

Steps:

Cut the zest (colored portion of the peel) off the clementines, taking care to scrape away and discard all of the bitter white pith clinging to the zest. Add the zest to a large clean container or jar large enough to hold the peels and vodka. Reserve fruit for another use.
Pour the vodka over the zest and seal the container. Let sit undisturbed in a cool, dark place for 3 to 4 weeks.
Place 2 cups sugar and 2 cups water in a saucepan and heat until sugar is dissolved; remove from the heat. Let the sugar syrup cool to room temperature.
Add half of the cooled syrup to the orange peel-vodka mixture, stir and taste. If it's not sweet enough, continue adding more syrup until it's to your taste.
Pour the clemencello through a funnel lined with a coffee filter or cheesecloth into small containers or one container large enough to hold the liquid and seal.
Store clemencello in the freezer; it shouldn't freeze. To serve, pour into small glasses and offer it for dessert with a plate of biscotti and/or chocolate truffles or use as you would limoncello.

Nutrition Facts : Calories 785.2, Fat 0.2, Sodium 7.3, Carbohydrate 108.6, Fiber 2.8, Sugar 103.8, Protein 1.4

CLEMENCELLO image

Yield 1.5 litres

Number Of Ingredients 3

16 clementines (unwaxed if possible)
1 litre 100 proof vodka (50 per cent alcohol by volume - you can use 40 per cent but it won't keep as long)
250g granulated sugar

Steps:

Method 1. Wash the clementines well, then gently grate off the zest, taking care not to press so hard as to go through the skin and into the fruit. 2. Put the zest in a large, sterilised, sealable jar and pour over half the vodka. Seal and set aside somewhere cool for about 5 days, giving the jar a shake every now and then. 3. Put 280ml water and the sugar in a saucepan and heat gently until the sugar has completely dissolved. Bring to the boil, then remove from the heat and leave to cool completely. This is important because if the syrup is warm it will result in a cloudy liqueur. 4. Pour the clementine-infused vodka through a sieve lined with 3 layers of muslin into a jug, then mix with the remaining vodka and (cold) sugar syrup. Pour the mixture into cold, sterilised bottles, seal tightly with corks or airtight lids, then set aside in a cool, dark place for 10 days before using. To serve as a liqueur, chill in the freezer for several hours before drinking, then pour into small glasses.