Liqueurs
Liqueurs
Homemade citrus liqueur
Orange, lemon, mandarin and lime peel flavour this citrus liqueur. The peel infuses in the dark before it is mixed with a water-and-sugar syrup that has cooled completely.
From Nonna Adele’s kitchen
- Resting
- 40 days to infuse, then 15 days to rest
LET’S GET COOKING
Method
Wash and dry the citrus fruit. Remove only the coloured peel, avoiding the white pith. Use peel that is suitable for eating.
Put the peel in an airtight glass container and cover with the alcohol. Seal and leave to infuse in the dark, away from heat, for 40 days.
At the end of the infusion, make the syrup in a separate saucepan. Heat the water and sugar until the sugar dissolves and the liquid comes to the boil. Keep the alcohol away from the hob.
Turn off the heat and let the syrup cool completely. Only when cold, mix it with the alcohol infusion.
Strain through a food-safe filter and use a funnel to fill clean bottles. Seal and label them.
Leave the sealed bottles to rest for another 15 days. Serve the liqueur well chilled.
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