Arancello And Limoncello Orange And Lemon Liqueur Recipes

ITALIAN LIMONCELLO OR ITALIAN ARANCELO

Steps:

• 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.

LIMONCELLO (ITALIAN LEMONCELLO) OR ORANGECELLO

Steps:

• Take a large glass jar.
• Large enough to hold to bottle of 750ml vodka.
• Add one of the bottles of vodka into the jar.
• Save the other bottle of vodka for later.
• Grate the zest of the 15 lemons into the jar of vodka.
• Cover jar tightly and let sit at room temperature for 30-40 days.
• The longer it rests- the better it will taste.
• No need to shake or stir the contents- all you have to do is be patient and wait.
• As the limoncello sits, the vodka takes the flavor and yellow color from the lemon peels.
• After 30-40 days, take the sugar (or Splenda) and place into a pan.
• Add the water and cook for about 7 minutes- until it becomes a thick sauce or syrup.
• Let the sugar mixture cool.
• Then open the lid on the jar of lemon and vodka mixture and add the sugar mixture into the jar.
• Add the 2nd bottle of vodka.
• Close lid on jar tightly and let it sit again for another 30-40 days.
• After the 30-40 days has passed, strain the lemon peel (lemon zest) and discard the zest (peel).
• Pour the remaining liquid, which is now lemoncello into bottles and place into the freezer until ready to serve.

LIMONCELLO / ARANCELLO

Steps:

• 1. STEP 1 - DAY 1 Pour the bottle of Everclear and the bottle of vodka into the gallon jar. Either use organic lemons or make sure that lemons are cleaned to remove all pesticides, dirt, and fertilizer chemicals. After washing the lemons, dry them off with a clean towel. Then you just use the zester to remove a thin layer of zest from the whole lemon. If you get even a little bit of the white pith just below the zest, it will make your Limoncello bitter. So don't take chances, if the lemon is bumpy and you can't get all the zest without hitting the pith elsewhere, let it go. This step is all about quality over quantity.
• 2. Put the lemon zest in the gallon jar and stir gently. Cover jar with 2 layers of plastic wrap then screw on lid tightly. Store in a cool (not cold) dark place for alcohol to extract oils from peels, creating an infusion.
• 3. DAYS 8, 22, 36 & 45 or LATER Gently stir lemon zest to refresh exposure to alcohol. Return to cool, dark place.
• 4. STEP 2 - DAY 1 Dissolve sugar in water and bring to boil over high heat. Boil for 5 minutes. Set syrup aside to cool. It must be room temp before adding to infusion. Pour lemon liquid through a fine strainer to get out as much zest as possible. Discard zest. Using the canning funnel, the ladle, and coffee filters, slowly strain infusion through filters into large pitcher. This is a messy process. The filters will clog quickly and you will use many of them. Rinse and dry gallon jar. Repeat straining process, transferring infusion from pitcher to original gallon jar by straining again through more coffee filters. If you have a pitcher with a filter, such as a Brita, pour the filtered infusion into the pitcher and allow it to completely filter through. Otherwise, use the coffee filter method again (3rd time). Return filtered infusion to jar and add COOLED syrup. Place in a cool dry place for 40 days to begin mellowing process that combines alcohol infusion with syrup to create Limoncello.
• 5. DAY 40 or LATER Note: If you moisten the filters before the straining, you will not waste liqueur by soaking it into the filter. Begin filtering Limoncello. Use punch ladle to pour a small amount into a filter-lined funnel held over the small measuring cup. Fill measuring cup to an even ml level. (100, 200, 300, etc.) Using a smaller funnel and coffee filters or white paper towels, filter one last time into individual 200-ml bottles. You have now filtered the liqueur a total of 5 times. Seal bottles VERY tightly. Remember, if you are corking the bottles -- corks breathe. So consider dipping the neck several times in melted wax after corking. Label and/or tag bottles. Return to cool dark place for storage.
• 6. BRANDING YOUR LIQUEUR Your Limoncello is now ready to enjoy. However, the longer it sits and "ages" the smoother it becomes. I start my batches in the spring/summer when the lemons are at their best. Then I give it as gifts at Christmas time. Since Limoncello is a favorite warm weather treat it will have aged an entire year by the time most people drink it. VERY smooth and delicious! The 200 ml size bottles make ideal gifts. You should label the bottles with some basic information and a disclaimer (You don't want to be arrested by ATF as a Bootlegger). I label my bottles and add a decorative tag.
• 7. On My Labels: Casa di Graffagnino LIMONCELLO (or) ARANCELLO Premium Lemon (or Orange) Liqueur On My Tags: SERVING SUGGESTIONS: As an after dinner drink, serve one ounce in a small chilled aperitif glass. As a refreshing dessert, pour an ounce over a large scoop of shaved ice and garnish with a lemon twist. Limoncello / Arancello is best when served directly from the freezer. Ingredients: beverage alcohol; distilled water; pure cane sugar, & lemon oil infused from the peel of fresh lemons [oranges]. 200 ml -- 45% alcohol by volume This liqueur is homemade for private use only. Not intended to be sold or served commercially.