Blood Orangecello

This beautiful blood orangecello is a fun twist on the classic limoncello. It’s every bit as delicious as it is beautiful, and you only need three simple ingredients to pull it together. 

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 just a little bit longer by making blood orangecello.

The beauty of this recipe is that it’s fast, when compared to most 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 flavor!

This liqueur is beautiful served chilled on its own, or mixed with soda water and ice. Or for an ultra decadent treat add some blood orangecello 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

This beautiful blood orangecello is a fun twist on the classic limoncello. It's every bit as delicious as it is beautiful, and you only need three simple ingredients to pull it together. -Adapted from Annabel Langbein's Limoncello Recipe.

4.5 from 6 votes

Print Pin Rate

Course: Beverages, Cocktails, Dessert, Drinks

Cuisine: American, Italian

Keyword: how to make orangecello

Prep Time: 10 minutes

Cook Time: 20 minutes

Overnight: 2 days

Total Time: 30 minutes

Servings: 8 servings

Calories: 190kcal

Author: Delicious Everyday

Ingredients

• 2 cups vodka
• 5 blood oranges large
• 0.5 cup sugar
• 0.5 cup water

Instructions

• Before you begin you'll want to scrub the oranges to remove any wax on the skin. Place the oranges in a bowl of 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 the orange peels to a large jar along with the vodka and cover and place in a cool dark place for 48 hours.
• 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.
• Strain the vodka to remove the peel and discard the peel. Combine the vodka and syrup and pour into sterilized bottles.
• Serve alone or mixed with club soda.

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.

Nutrition

Calories: 190kcal | Carbohydrates: 13g | Sodium: 1mg | Potassium: 14mg | Sugar: 13g | Vitamin A: 0.4% | Vitamin C: 5.2% | Calcium: 0.3%

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And if you’re looking for more delicious blood orange recipes, check out a few of these:

• Roasted Beet Salad with Lentils, Fennel, and Blood Orange
• Chocolate Brownie Cookies filled with Blood Orange Curd
• Blood Orange Creme Brulee Tarts
• Coconut Sugar Blood Orange Cake
• Blood Orange Vegan Jelly
• Blood Orange Madeleines with Pistachio and Cardamom