Limoncello and Arancello (lemon and orange liquers)

Colleen Sowa

By
@colleenlucky7

Limoncello and Arancello are Italian liquers for cocktails, cooking, recipes and baking... but also good on ice cream!!!

(I have been known to use this in my cannoli filling too!)

Enjoy!

*** I only had 24 hours available on prep time list... This takes 2 - 3 weeks!

***


Featured Pinch Tips Video

Rating:
★★★★★ 4 votes
Comments:
Serves:
about 2 quarts
Prep:
24 Hr 25 Min
Cook:
15 Min

Ingredients

LIMONCELLO

14 large
lemons, peeled (just the yellow part of the peeling)
1 l
100 proof vodka
3 1/4 c
sugar
4 c
water

ARANCELLO

16 large
oranges, peeled (just the orange part of the peelings)
1 l
100 proof vodka
3 1/4 c
sugar
4 c
water

Step-By-Step

1These directions go for both the Limoncello and the Arancello:

2Either use a potato peeler or sharp knife to peel the yellow or orange colors from the peelings. You do not want any of the white part of the peelings as this will make it bitter! NO WHITE!!!

Place the colored part of the peelings into large jar. Pour over the peelings the vodka. Shake the jar 6 times. Set in a cool and dark place. Shake every day 6 times for two to three weeks.

3The color of the peelings will fade and the color of the vodka will become yellow or orange.

4After the two to three weeks:

Put sugar and water into a sauce pan and make a syrup by cooking and stirring constantly for about 10 minutes or until syrup is formed and sugar is completely dissolved. Let cool.

5While the syrup is cooling:

Strain the vodka and peels. You want to remove all of the peels from the vodka. Place colored vodka back into jar. Add the cooled syrup. Put lid on jar and shake well. Place in freezer to thicken and cool... Then enjoy!