Blood Orangecello

Blood Orangecello liqueur recipe | Get the recipe at deliciouseveryday.com

I know, I know, stop with the blood orange recipes already. But I have one last one to share with you, (promise!) and I think you’ll like it. And not only because it contains alcohol.

We’ve all heard of limoncello, and I’m sure at some point in your life you’ve tried it. It’s beautifully tart and oh so refreshing, especially served ice cold on a hot summers day. So with the weather getting hotter, and blood orange season ending, I though I’d try to extend my enjoyment of blood oranges that little bit longer by making blood orangecello.

The beauty of this recipe is that it’s fast, when compared to other limoncello recipes. You don’t need to soak the skins in vodka for weeks, or months, 48 hours is all that’s needed to extract their heady scent and delicious orange flavour. This liqueur is beautiful served chilled as is, or mixed with soda water and ice, or for an ultra decadent treat add some to the bottom of a champagne glass and top with champagne. Just be warned it’s delicious and addictive, so you might like to consider making a double batch!

Cheers!

Blood Orangecello liqueur recipe | deliciouseveryday.com

5.0 from 1 reviews
Blood Orangecello
 
Adapted from Annabel Langbein's Limoncello
Author:
Ingredients
  • 2½ cups vodka
  • 5 large blood oranges
  • ½ cup sugar
  • ½ cup water
Instructions
  1. Before you begin you'll want to scrub the oranges to remove any wax on the skin. Place the oranges in a bowl or boiling water, leave for a couple of minutes and then scrub with a brush to remove any wax before rinsing under colder water. Dry the oranges and carefully remove the skin, removing most of the pith. Add to a large jar along with the vodka and cover and place in a cool dark place for 48 hours.
  2. Juice the oranges and place in a medium sized saucepan along with the sugar and water. Stir to dissolve and then place over a high heat and bring to a boil. Cook, without stirring, for 3 minutes, or until the mixture thickens slightly and set aside to cool.
  3. Strain the vodka to remove the peel and discard the peel. Combine the vodka and syrup and pour into sterilised bottles.
Notes
The quality of vodka you use here is important. As when cooking with wine, only use a vodka you enjoy drinking. For the best results use a vodka with a proof of 80 or above, as the aromatics of the fruit are drawn out due to the alcohol, so the higher the proof the more flavoured and aromatic the resulting drink will be. However with a higher proof the the taste of the vodka can be more harsh, so find a happy medium. I like a smooth vodka, so I went with Grey Goose, which has a proof of 80, but you can use whatever you like.

 

Sample Food Festival
Blood Orange Madeleines with Pistachio and Cardamom

Get the latest recipes delivered to your inbox

Leave a comment

6 Comments

  1. Amanda (@lambsearshoney) October 9, 2013  4:28 pm Reply

    Oh my goodness - this looks fabulous! Now I just have to get my hands on some blood oranges from somewhere.

    • Jennifer October 9, 2013  5:03 pm Reply

      I'm sure it would be fab with regular oranges too :)

  2. thelittleloaf October 9, 2013  10:31 pm Reply

    Cheers indeed! This is just the most beautiful colour.

  3. Renee October 10, 2013  8:53 am Reply

    Now I know what to do with the couple of bags of blood oranges I bought the other day. I'd just planned on peeling them and eating them but this looks like a much better idea!!!

  4. Leslie October 11, 2013  1:13 am Reply

    Oh I like! You can never have too many blood oranges :)



 

Leave a reply

Your email address will not be published.

Rate this recipe: