ITALIAN LIMONCELLO OR ITALIAN ARANCELO
My husband and I have traveled to Italy to visit my husband's ancestral home. I've always enjoyed this lemon-flavored liqueur. Living in Arizona, I have access to fresh lemons and fresh oranges from my own trees. I know this recipe is a bit involved and takes patience to make and can be a bit messy but all the work is worth...
Provided by Catherine Grilli
Categories Other Drinks
Number Of Ingredients 5
Steps:
- 1. Pour the bottle of Everclear and the bottle of vodka into a gallon jar.
- 2. Try to use organic lemons or oranges or make sure lemons or oranges are cleaned to remove any chemicals, pesticides, dirt, and wax. Dry the lemons. Using a potato peeler, peel off just the yellow/orange part of the skin without any of the pith.
- 3. Put the lemon/orange peels in jar and stir gently.
- 4. Cover tightly and put away in a cool (not cold) dark place for the alcohol to extract oils from the peels.
- 5. Gently stir lemon/orange peels once a week for four weeks.
- 6. At the end of the fourth week, scoop out the lemon/orange peels and discard. Using coffee filters, filter remaining liquid two times before proceeding.
- 7. Make a simple syrup by dissolving sugar in water. Bring to a boil. Boil for 5 minutes. Set aside to cool.
- 8. Add cooled simple syrup to filtered lemon/orange infusion. Return jar to cool dark place for 40 more days.
- 9. Filter resultant liqueur two more times, using coffee filters. Pour into bottles, label, and enjoy. The longer the limoncello/arancello ages, the better the flavor will be.
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