Christmas infusion : ORANGECELLO

I love the combination of orange and vodka. In this case, aesthetically, and taste wise. This is a spin on the traditional Limoncello, an Italian liqueur made using lemons and had as an after-meal digestivo.

Orangecello has a very intense orange flavour and you’d be surprised at how much flavour from these citrus beauties gets imparted into the vodka. It really does pack a punch! The addition of the amount of sugar is entirely up to you, so taste along as you go (I can’t promise you won’t be light-headed after the testing process though!) As the leniency with most infusions, it’s fair game to finesse them to fit your taste.

Typically, after the oranges release their oils into the alcohol, you strain the liquid and dispense with the zest. I just couldn’t get myself to, they looked so pretty! But anyway, the alcohol counters any mold or fungus that might form in other cases, but make sure you refrigerate it. These stay good for over a year, or so I’m told. In any case it’s quite unlikely that it’s going to stay around for that long in our household!

Mixed into cocktails to give it a tropical zing, or just sipped on its own if you’re in the mood for something stronger, this orangecello is sure to lift your spirits! Or play into it by pairing it with a lush dessert, like a citrus panna cotta or crème caramel, perhaps? This bottle went out to my lovely friends whose house we were invited to for Christmas dinner, but I made sure to stash some away for a posh drinking night.

INGREDIENTS:

(Adapted from Ciao Chow Bambina)

A large glass jar

1 litre of vodka

Zest of 6 oranges

1 ½ cups sugar

5 cups water

METHOD:

Day 1 : Zest the oranges making sure not to go all the way down to the white pith that separates the peel from the fruit.

Add the vodka to the orange zest and cover the jar with cling film. Store in a cool place for 7 days.

Day 8 : Boil the water and add the sugar to the boiling water until it dissolves. Take off the heat, and set aside to cool completely to room temperature.

Add the sugar syrup to the orange zest and vodka mixture and stir well (Note : if you wish to discard the zest, do so at this stage, before pouring in the sugar syrup)

Refrigerate and serve chilled.

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6 thoughts on “Christmas infusion : ORANGECELLO

  1. Pingback: Bittersweet : COINTREAU-GLAZED ORANGE BUNDT CAKE | Where soul food meets body

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