Posts Tagged ‘orangecello’

Time to add the simple syrup to the blood orangecello. Notice the syrup in the cabinet. All temperatures must be equal before mixing. Prevents clouding. Strawberries on right have syrup ( we’ve sampled, it’s OK!) Strawberries at rear await syrup. Remember one month on booze, another month with the syrup, then strain. Good Stuff!


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We brought a little of the last of this spring’s crop of Sicilian blood oranges home from the last civilization trip. Lovely. Blood Orangecello, our favorite way to preserve this flavor.

Peeled, julienned, soaking, and ready to be juiced spoils.

Wash the fruits well, peel carefully, and then assure that all white pith is removed from the backside. Julienne and cover with your favorite high test booze (moonshine would work best!-) One month in a cool place. Watch this spot for the next step.

Use that wonderful juice in cocktails! Let the peeled oranges dry for an hour or more before juicing. Facilitates easier handling. Good Stuff!

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