Best Kumquat Limoncello Recipes

MAGGIE'S LETHAL KUMQUAT LIQUEUR

Steps:

• Put the pricked kumquats, sugar and brandy in a jar that can be tightly sealed (should hold at least a litre). Store jar away from sunlight.
• Every day for the next 14 days, turn the jar over and back to distribute the sugar. You don't need to shake the jar.
• After the 14 days are up, keep turning the jar over and back at least once a week until the sugar has completely dissolved.
• When the sugar has dissolved, use tongs or a slotted spoon to gently remove the kumquats. Leave the liqueur to age in the jar.
• Dip these boozy kumquats in melted chocolate for a delicious treat with after-dinner coffee. Store in the freezer.
• Six months later, the liqueur is ready to be bottled and enjoyed. Maggie saves interesting-looking smaller bottles to use for gifts.
• Note: You can bottle the liqueur at three months (to give as a gift), but tell the recipient it is worth waiting the extra three months before tasting. The well-aged liqueur is thicker, sweeter and more syrupy.

KUMQUAT FAUXHITO

Steps:

• Add the whole kumquats, mint and sugar to a small pitcher. Muddle until the mint leaves are broken down, the sugar is dissolved and the kumquats are softened. Add the lime juice and seltzer and stir to combine. Strain into 2 tall glasses filled with ice. Garnish with mint sprigs and the kumquat slices.

LIMONCELLO

Steps:

• Peel strips of zest from lemons using a vegetable peeler; reserve lemons for another use. Put zest and vodka in an airtight container; let stand at room temperature at least 2 days (or up to 1 week).
• Stir together sugar and the hot water until sugar is dissolved; let cool. Stir sugar mixture into vodka mixture; refrigerate in an airtight container 1 day.
• Before serving, pour through a large sieve into a decanter or serving vessel; discard zest. Pour 2 ounces limoncello into each glass.

KUMQUAT-TANGERINE LIQUEUR

Steps:

• Peel strips of zest from lemons and tangerines with a vegetable peeler, avoiding white pith; reserve fruit for another use. Put zest, kumquats, and vodka in a large nonreactive jar; cover and let stand at room temperature 2 to 3 days. Stir in simple syrup to taste. Refrigerate 1 day.
• Strain through a fine-mesh sieve, reserving some fruit for garnish, if desired. Divide among clean jars. Add some soaked fruit or strips of zest, if desired. Refrigerate up to 3 months.

KUMQUAT-CELLO

Steps:

• Slice the kumquats in half and scrape out as many seeds as possible. Add the kumquats to a 2.5-liter container and cover with the vodka. Cover the container so that it is airtight and place it in the refrigerator. Let steep, refrigerated, for at least 3 weeks and up to 6 weeks before straining.
• When ready to strain, add the sugar and 1/2 cup water to a small saucepan. Bring the mixture to a simmer, stirring regularly, until the sugar has dissolved. Cool the simple syrup to room temperature.
• Strain the kumquat-cello into a 1.5-liter container. Stir in the simple syrup. Serve over ice or in cocktails as desired.