Thursday, December 30, 2010


I am a limoncello fan for sure, in addition to being a fan of making my own booze, so when I saw someone sipping Arancello I knew I had to find out more.
Imagine my surprise when the recipes I found basically just tell me to substitute lemons for oranges.  Duh.

Limoncello or Arancello
10 lemons or 10 oranges
1 750 bottle of vodka (or everclear if you can find it - purists swear it's the only way to go)
3 1/2 cups of water (some recipes only call for a little bit of water if you need it, but I prefer to make a syrup to start)
2 1/2 cups of sugar

Scrub your fruit with a vegetable brush and HOT water to get them super clean.  You can let them sit in the super hot water until it cools enough for you to get your hands in there - I use gloves so the heat doesn't bother me.Use a vegetable peeler to peel the lemons, taking care to avoid as much of the pith as possible - the pith will make your limoncello (or arancello) bitter.
Combine the peels with the alcohol and allow to steep for about a week. 
Strain the alcohol to remove the peels and any little bits.
Combine the sugar and water in a saucepan and heat - stirring frequently to create a simple syrup.  Allow to cool and add to the alcohol.  Bottle and keep in the freezer as a digestif after your next big bowl of pasta.

You can also use this as a cocktail base - just think how yummy this would be with some champagne!  Maybe a little bit of chambord, or perhaps some orange juice. . . delish!

While hunting for limoncello recipes, I found this intriguing recipe for Liquore de Fragole which I'm sure I'll have to try this summer.

2 pints strawberries(washed, hulled & halved)
1 quart everclear
4 cups water
2 ½ cups sugar

Put the strawberries in a gallon glass jar. Pour in everclear and cover. Let sit for about 2 days in a dark cool place. Spin contents of the jar 4 or 5 times a day to mix. Strain and discard the strawberries. Combine sugar and water over medium flame, and heat until sugar becomes clear-do not boil. When syrup cools, add to the alcohol. Store several more days, then put in freezer.


Quinn said...

While I was back in VT, I found 6 bottles of homemade vin de pamplemousse, which is like the grapefruit equivalent. Unfortunately, I made it 6 or 7 years ago, corked it poorly and left it in the bottles upright. It was pretty gnarly, but I want to try making it again. Also, how are our walnuts doing?

Rogue Designs said...

They look a bit creepy. I think I might strain them this weekend.