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.
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.
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.