Best Limoncello And Arancello Lemon And Orange Liquers Recipes

Limoncello image

Provided by Giada De Laurentiis

Categories beverage

Time P4DT4h40m

Yield 7 cups

Number Of Ingredients 4

Steps:

Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

Limoncello and Arancello (lemon and orange liquers) image

Provided by Colleen Sowa

Time 40m

Number Of Ingredients 10

LIMONCELLO
14 large lemons, peeled (just the yellow part of the peeling)
1 l 100 proof vodka
3 1/4 c sugar
4 c water
ARANCELLO
16 large oranges, peeled (just the orange part of the peelings)
1 l 100 proof vodka
3 1/4 c sugar
4 c water

Steps:

1. These directions go for both the Limoncello and the Arancello:
2. Either use a potato peeler or sharp knife to peel the yellow or orange colors from the peelings. You do not want any of the white part of the peelings as this will make it bitter! NO WHITE!!! Place the colored part of the peelings into large jar. Pour over the peelings the vodka. Shake the jar 6 times. Set in a cool and dark place. Shake every day 6 times for two to three weeks.
3. The color of the peelings will fade and the color of the vodka will become yellow or orange.
4. After the two to three weeks: Put sugar and water into a sauce pan and make a syrup by cooking and stirring constantly for about 10 minutes or until syrup is formed and sugar is completely dissolved. Let cool.
5. While the syrup is cooling: Strain the vodka and peels. You want to remove all of the peels from the vodka. Place colored vodka back into jar. Add the cooled syrup. Put lid on jar and shake well. Place in freezer to thicken and cool... Then enjoy!

Limoncello (Italian Lemoncello) or Orangecello image

Provided by Mimi Bobeck

Categories Beverages

Time P1m29D

Yield 2 bottles

Number Of Ingredients 4

15 lemons
2 (1500 ml) bottles vodka, high quality (do not use flavored vodka like Smirnoff twist)
4 cups sugar or 4 cups Splenda sugar substitute
5 cups water

Steps:

Take a large glass jar.
Large enough to hold to bottle of 750ml vodka.
Add one of the bottles of vodka into the jar.
Save the other bottle of vodka for later.
Grate the zest of the 15 lemons into the jar of vodka.
Cover jar tightly and let sit at room temperature for 30-40 days.
The longer it rests- the better it will taste.
No need to shake or stir the contents- all you have to do is be patient and wait.
As the limoncello sits, the vodka takes the flavor and yellow color from the lemon peels.
After 30-40 days, take the sugar (or Splenda) and place into a pan.
Add the water and cook for about 7 minutes- until it becomes a thick sauce or syrup.
Let the sugar mixture cool.
Then open the lid on the jar of lemon and vodka mixture and add the sugar mixture into the jar.
Add the 2nd bottle of vodka.
Close lid on jar tightly and let it sit again for another 30-40 days.
After the 30-40 days has passed, strain the lemon peel (lemon zest) and discard the zest (peel).
Pour the remaining liquid, which is now lemoncello into bottles and place into the freezer until ready to serve.