Catherine Grilli Recipe

Italian Limoncello or Italian Arancelo

By Catherine Grilli Oldgreyfroggy


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 the effort. The Arancello works great in homemade Margaritas instead of Triple Sec or Cointreau. My Mom also loves a dollop in her tea before heading to bed.


Recipe Rating:
 1 Rating

Ingredients

1 (750 ml) bottle
everclear (95% alcohol - 190 proof)
1 (750 ml) bottle
vodka (premium 40% alcohol - 80 proof)
15
large thick skinned lemons or oranges
3 c
filtered tap water
4 c
white sugar
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Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Drinks
Hashtags: #limoncello, #Arancello