Best Orangecello Cosmopolitan Recipes

Orangecello image

Provided by Giada De Laurentiis

Time 40m

Yield 6 cups

Number Of Ingredients 4

7 medium navel oranges, preferably organic
1 (750ml) bottle vodka
2 1/2 cups water
1 1/2 cups sugar

Steps:

Using a vegetable peeler, remove the peel from the oranges in long strips (reserve the oranges for another use). Using a small sharp knife, trim away the white pith from the orange peels; discard the pith. Put the orange peels in a 2-quart pitcher or large glass bowl. Pour the vodka over the peels and cover with plastic wrap. Steep the orange peels in the vodka for 4 days at room temperature.
In a medium saucepan, combine the water and sugar over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Pour the syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the orangecello through a mesh strainer. Discard the peels. Transfer the orangecello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

Orangecello image

Provided by Antifreesz

Categories Beverages

Time P7DT20m

Yield 25 1/2 fl oz

Number Of Ingredients 4

6 large oranges
1 (750 ml) bottle vodka, use a quality Vodka you will taste the difference
3 1/2 cups water
2 1/2 cups sugar

Steps:

Use a vegetable peeler and remove the peel from the oranges in long strips. Try not to include too much of the white pith which is bitter. Place the vodka in a container that has a lid and add the orange peels to the vodka. Let the orange peels steep in the vodka for 1 week in the sunlight, or two weeks at room temperature.
In a saucepan, bring the sugar and water to a boil and stir until the sugar is completely dissolved. Allow the syrup to cool. Strain the liquor and mix with the sugar syrup. Transfer to bottles, and store in the refrigerator or freezer.

Nutrition Facts : Calories 161.1, Fat 0.1, Sodium 0.9, Carbohydrate 24.8, Fiber 1, Sugar 23.7, Protein 0.4

Limoncello (Italian Lemoncello) or Orangecello image

Provided by Mimi Bobeck

Categories Beverages

Time P1m29D

Yield 2 bottles

Number Of Ingredients 4

15 lemons
2 (1500 ml) bottles vodka, high quality (do not use flavored vodka like Smirnoff twist)
4 cups sugar or 4 cups Splenda sugar substitute
5 cups water

Steps:

Take a large glass jar.
Large enough to hold to bottle of 750ml vodka.
Add one of the bottles of vodka into the jar.
Save the other bottle of vodka for later.
Grate the zest of the 15 lemons into the jar of vodka.
Cover jar tightly and let sit at room temperature for 30-40 days.
The longer it rests- the better it will taste.
No need to shake or stir the contents- all you have to do is be patient and wait.
As the limoncello sits, the vodka takes the flavor and yellow color from the lemon peels.
After 30-40 days, take the sugar (or Splenda) and place into a pan.
Add the water and cook for about 7 minutes- until it becomes a thick sauce or syrup.
Let the sugar mixture cool.
Then open the lid on the jar of lemon and vodka mixture and add the sugar mixture into the jar.
Add the 2nd bottle of vodka.
Close lid on jar tightly and let it sit again for another 30-40 days.
After the 30-40 days has passed, strain the lemon peel (lemon zest) and discard the zest (peel).
Pour the remaining liquid, which is now lemoncello into bottles and place into the freezer until ready to serve.