CLEMENCELLO
This is just like the Italian lemon liqueur limoncello, but made with clementines. It makes a great edible gift - but make sure to start it in good time, as it needs at least 15 days to infuse.
Provided by delicious. magazine
Categories Make-ahead Christmas dessert recipes
Time 17m
Yield Makes about 1.5 litres
Number Of Ingredients 3
Steps:
- Wash the clementines well, then gently grate off the zest, taking care not to press so hard as to go through the skin and into the fruit.
- Put the zest in a large, sterilised, sealable jar and pour over half the vodka. Seal and set aside somewhere cool for about 5 days, giving the jar a shake every now and then.
- Put 280ml water and the sugar in a saucepan and heat gently until the sugar has completely dissolved. Bring to the boil, then remove from the heat and leave to cool completely. This is important because if the syrup is warm it will result in a cloudy liqueur.
- Pour the clementine-infused vodka through a sieve lined with 3 layers of muslin into a jug, then mix with the remaining vodka and (cold) sugar syrup. Pour the mixture into cold, sterilised bottles, seal tightly with corks or airtight lids, then set aside in a cool, dark place for 10 days before using.
- To serve as a liqueur, chill in the freezer for several hours before drinking, then pour into small glasses.
Nutrition Facts : Calories 53kcals, Fat none, Protein none, Carbohydrate 4.4 (4.2g sugars), Fiber none
CLEMENCELLO (CLEMENTINE LIQUEUR)
Make and share this Clemencello (Clementine Liqueur) recipe from Food.com.
Provided by gailanng
Categories Beverages
Time P28D
Yield 4 1/2 cups
Number Of Ingredients 4
Steps:
- Cut the zest (colored portion of the peel) off the clementines, taking care to scrape away and discard all of the bitter white pith clinging to the zest. Add the zest to a large clean container or jar large enough to hold the peels and vodka. Reserve fruit for another use.
- Pour the vodka over the zest and seal the container. Let sit undisturbed in a cool, dark place for 3 to 4 weeks.
- Place 2 cups sugar and 2 cups water in a saucepan and heat until sugar is dissolved; remove from the heat. Let the sugar syrup cool to room temperature.
- Add half of the cooled syrup to the orange peel-vodka mixture, stir and taste. If it's not sweet enough, continue adding more syrup until it's to your taste.
- Pour the clemencello through a funnel lined with a coffee filter or cheesecloth into small containers or one container large enough to hold the liquid and seal.
- Store clemencello in the freezer; it shouldn't freeze. To serve, pour into small glasses and offer it for dessert with a plate of biscotti and/or chocolate truffles or use as you would limoncello.
Nutrition Facts : Calories 785.2, Fat 0.2, Sodium 7.3, Carbohydrate 108.6, Fiber 2.8, Sugar 103.8, Protein 1.4
CLEMENTINE LIQUEUR (LIQUORE AL MANDARINO)
This comes courtesy of DH's Italian cousin, Teresa. It has to be made 6+ months in advance, but is worth the wait. Posting now in autumn as pretty soon clementines will be flooding the market. Prep time doesn't include the long wait.
Provided by Elisabetta47
Categories Beverages
Time 20m
Yield 1 liter bottle, 15-20 serving(s)
Number Of Ingredients 4
Steps:
- Peel the clementines, without any white pith & slice roughly.
- Put the alcohol in a lidded container (ie a jar large enough to hold 5 c).
- Add the clementine peel.
- Leave to seep for 7 days, in the dark.
- After a week, dissolve the sugar in the warm water.
- Add the water to the clementine brew.
- Let it rest, undisturbed for 6 - 7 months.
- Serve chilled.
Nutrition Facts : Calories 105.2, Fat 0.1, Sodium 1.8, Carbohydrate 27.1, Fiber 1, Sugar 25.4, Protein 0.5
CLEMENCELLO
Steps:
- Method 1. Wash the clementines well, then gently grate off the zest, taking care not to press so hard as to go through the skin and into the fruit. 2. Put the zest in a large, sterilised, sealable jar and pour over half the vodka. Seal and set aside somewhere cool for about 5 days, giving the jar a shake every now and then. 3. Put 280ml water and the sugar in a saucepan and heat gently until the sugar has completely dissolved. Bring to the boil, then remove from the heat and leave to cool completely. This is important because if the syrup is warm it will result in a cloudy liqueur. 4. Pour the clementine-infused vodka through a sieve lined with 3 layers of muslin into a jug, then mix with the remaining vodka and (cold) sugar syrup. Pour the mixture into cold, sterilised bottles, seal tightly with corks or airtight lids, then set aside in a cool, dark place for 10 days before using. To serve as a liqueur, chill in the freezer for several hours before drinking, then pour into small glasses.
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- Carefully remove the zest from the clementines with a fine grater, making sure you don’t include any of the white pith.
- Put the zest in a 1L sterilised jar and pour over the vodka. Set the jar aside in a cool, dark place for a week to allow the flavours of the clementine zest to infuse. Give the jar a shake from time to time, to ensure the flavour is evenly mixed throughout.
- After a week, put the caster sugar in a pan with 250ml water. Bring to the boil and simmer for a couple of minutes until the sugar has dissolved completely. Remove the pan from the heat and allow the syrup to cool.
- Pour the clementine vodka through a very fine sieve or muslin cloth, then mix with the cooled sugar syrup. Pour the mixture into sterilised bottles and seal.
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