The invention of Orangecello (“orange” – orange) is attributed to the Italians. The drink is considered the “little brother” of the mega-popular lemon liqueur Limoncello all over the world. But there is a significant difference in the method of preparation of the two liqueurs. If only the zest is used for Limoncello, then to make Arancello, in addition to the peel, fruit juice is also required. Thanks to this, the orange version is softer. We will look at the classic recipe and proportions of Orangecello. The whole process (including insisting) will take 10 days.
The preferred alcohol base is high-quality store-bought vodka. Also suitable is ethyl alcohol diluted with water up to 40-45% or well-purified moonshine (without a sharp fusel smell).
Ingredients:
- vodka (alcohol 40-45%, moonshine) – 0,5 liters;
- oranges – 4 pieces (medium);
- sugar (honey) – 100-250 grams.
The amount of sugar depends on the desired sweetness. Honey makes the taste softer, on flower varieties light notes of nectar appear in the aroma.
Arancello recipe
1. Scald oranges with boiling water, then rinse with cold running water. Repeat the procedure 2-3 more times to remove any residue of wax or other preservative from the surface, which is applied to the peel to extend the shelf life.
2. Wipe the fruits dry. With a vegetable peeler or with a knife, carefully remove the zest from the oranges – the upper yellow part, without touching the white pulp.
Attention! If a lot of pulp remains on the zest, the finished liquor will be bitter.
3. Put the resulting zest into a jar or glass bottle for infusion. Pour in vodka (alcohol), mix, seal tightly. Infuse for 7 days in a dark room (away from direct sunlight) at room temperature. Shake once a day.
4. Put the peeled oranges in a bag, tie and leave in the refrigerator.
5. Filter the resulting infusion through cheesecloth, squeeze the zest well (no longer used).
6. Squeeze 300-350 ml of juice from peeled oranges (the rest can be used for other needs). The more juice and sugar, the lower the strength of the liquor.
7. Pour the juice into a saucepan, add sugar or honey. Heat over low heat until sugar (honey) is completely dissolved, stirring constantly. Do not bring to a boil.
8. Filter the resulting syrup through gauze, cool to room temperature, then mix with orange infusion.
9. Pour the finished homemade Arancello into bottles, close tightly. Put at least 3 days in the refrigerator or cellar to stabilize the taste.
Shelf life away from sunlight – up to 2 years. Fortress – 18-24 degrees. When sediment appears at the bottom, the liquor can be filtered through cotton wool, the sediment does not affect the taste. Drink chilled.