Arancello - Sicilian Blood Orange Liqueur

By La Tavola Marche
April 12, 2012
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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
  1. 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.
  2. After it has sat for 14 days or so, filter the rinds from the alcohol.
  3. Boil the water & sugar, making a simple syrup, stirring to dissolve all the sugar in the water.
  4. Bottle.

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