Orangecello Cosmopolitan Recipes

ORANGECELLO

Steps:

• Using a vegetable peeler, remove the peel from the oranges in long strips (reserve the oranges for another use). Using a small sharp knife, trim away the white pith from the orange peels; discard the pith. Put the orange peels in a 2-quart pitcher or large glass bowl. Pour the vodka over the peels and cover with plastic wrap. Steep the orange peels in the vodka for 4 days at room temperature.
• In a medium saucepan, combine the water and sugar over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Pour the syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the orangecello through a mesh strainer. Discard the peels. Transfer the orangecello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

HOMEMADE ORANGECELLO RECIPE

Steps:

• Zest 6 oranges into a large bowl that has cover. Use the rest of the orange for something else
• Add Vodka to bring to 750 mL
• Cover and let sit for 10 days to 2 weeks
• After 10 days to 2 weeks, mix 4 cups of sugar and 5 cups water and bring to a boil
• Simmer for 20-25 minutes to create a syrup
• Allow syrup to cool
• Add syrup to previous Vodka/zest picture
• Add another 750mL of Vodka and mix.
• Cover and let sit for an additional 10 days to 2 weeks
• Strain the zest through a strainer lined with a coffee filter. This will take some time.
• Bottle and serve!

ORANGECELLO COSMOPOLITAN

Steps:

• Combine into a shaker.
• Shake well and strain into a martini glass.
• Garnish with orange peel.

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.