Satsuma Cello 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!

SATSUMA-CELLO

Steps:

• Use a Microplane or other zester to remove the rind only from the satsumas. Do not get any of the white pith, which is bitter. Reserve satsuma juice for another use. (suggests mimosas.)
• Place zest in an airtight container and cover with the grain alcohol. Steep in a dark place for about a week, swirling occasionally. When zest turns white, the oil is fully infused. Strain into a large pitcher through a coffee filter placed in a strainer, which should catch any small zest pieces and tiny impurities.
• Make a simple syrup by combining the water and sugar in a small saucepan and heating until the sugar is completely dissolved. Let cool. Add to the infused alcohol and stir. Bottle in airtight containers. Store in the freezer.