italian limoncello or italian arancelo

Name: Italian Limoncello or Italian Arancelo
Ingredients: 1 (750 ml) bottle(s) everclear (95% alcohol - 190 proof); 1 (750 ml) bottle(s) vodka (premium 40% alcohol - 80 proof); 15 - large thick skinned lemons or oranges; 3 cup(s) filtered tap water; 4 cup(s) white sugar

(1 RATING)

144 Pinches 1 Photo

Catherine Grilli

Chandler, AZ

Updated on May 24, 2011

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.

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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 cups filtered tap water
4 cups white sugar

How To Make italian limoncello or italian arancelo

Step 1

Pour the bottle of Everclear and the bottle of vodka into a gallon jar.

Step 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.
Step 3

Put the lemon/orange peels in jar and stir gently.
Step 4

Cover tightly and put away in a cool (not cold) dark place for the alcohol to extract oils from the peels.
Step 5

Gently stir lemon/orange peels once a week for four weeks.
Step 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.
Step 7

Make a simple syrup by dissolving sugar in water. Bring to a boil. Boil for 5 minutes. Set aside to cool.
Step 8

Add cooled simple syrup to filtered lemon/orange infusion. Return jar to cool dark place for 40 more days.
Step 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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