Orangecello is an Italian delight. Serve it over ice, mix it with wine or champagne and serve as a spritzer, or add it your favorite cocktail. Make homemade orangecello with little effort. Cent’anni! (This is an Italian toast literally meaning “100 years” – wishing you to live 100 years.)
Orangecello Liqueur Recipe
An easy Italian orange liqueur recipe to replicate Orangecello. Delicioso!
- Peels from 8 large oranges, removed using a vegetable peeler
- 3 cups vodka* (at least enough to cover orange peels)
- 3 1/4 cups Simple Syrup (see link for recipe)
- 1 - 2 drops red food coloring (or beet juice or red wine) (optional)
- Place peels in a pitcher.
- Pour in enough vodka to cover orange peels and allow to rest for a minimum of 4 days, 6 weeks is ideal. Stir at least once a week if allowing it to age.
- Once the mixture ages, remove the peels, strain it, and set aside.
- Make the simple syrup and allow to cool to room temperature.
- Pour the simple syrup into the orange peel and vodka mixture, stir, and refrigerate in sealed bottles until chilled.
- Serve in a chilled glass or over ice. As stated earlier, you may add wine or champagne, as well.
*If you are extremely sensitive to gluten, consider using a vodka brand that is not made of gluten grain. See my Watermelon Martini Recipe for a list of vodkas made from gluten free grains.
Red food coloring, whether commercial or natural, changes this yellow liqueur to orange.
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