Arancello - Sicilian Blood Orange Liqueur

By La Tavola Marche • April 12, 2012 • 0 Comments

⎙

Author Notes: A new spin on the classic limoncello is arancello, use Sicilian blood oranges instead of lemons from Positano for a lovely liquor with a bold bright flavor. A no-fail recipe (orange rinds, grain alcohol, sugar & water) means it's a perfect introduction to making homemade liqueurs! I can't cook to save my life, but I have become a pro at infusing liquors from limoncello to nocino (walnut & vanilla), visciolino (wild cherry), prugnolino (wild plum/sloe) & now arancello.

Bottle, freeze & serve for a refreshing digestivo (after dinner drink) any time of year.
- La Tavola Marche

Serves 1.5 liters

1/2 liter pure grain alcohol (you can also use grappa, vodka or everclear)
5 the skin of 5 organic Sicilian blood oranges (careful not to skin the orange too deep - you don't want the white pith)
1 liter water
1/2 kilo of sugar

In a large jar with a lid, soak the orange-rind peels in the alcohol and leave in a cool dark place for about 14 days.
After it has sat for 14 days or so, filter the rinds from the alcohol.
Boil the water & sugar, making a simple syrup, stirring to dissolve all the sugar in the water.
Bottle.