Arancino
Orange-flavoured liqueur
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- 5 oranges
- 1 l (35 fl oz - 4 1/2 C) ethyl alcohol (95°)
- 650 g (23 oz) sugar
- Time:
preparation: some months - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
This is an example of liqueur that you can make at home easily.
You have to choose large oranges; they shouldn't have had chemical treatments.
Peel the oranges and with a sharp knife remove the white pith.
You have to obtain only the zest, the thin layer of coloured skin.
Instead of peeling the fruit you can use a swivel-bladed vegetable peeler to remove strips of zest directly.
Dip the strips of zest in the ethyl alcohol; close the container very well and let these strips soak in alcohol for 30-40 days.
After this period, you have to put the sugar in a large saucepan with 1,1 liters (40 fl oz - 5 C) water. Dissolve the sugar in water
over a very low heat. Let the solution cool.
Meanwhile pass through a sieve the alcohol with the strips of oranges.
Mix the two solutions very well and put in very clean and dry bottles.
You can drink this liqueur after few weeks .
Note
- - We've suggested you quantities of water and sugar but you can modify them according to your taste. If you wish a minor alcoholic strength, you have to up the water quantity. If you like sweeter liqueurs, you have to up the sugar quantity. If you have any problem, email us.
- - Soaking period is very important too. If you want, you can up or make shorter it. But you have to consider that, if you want a good liqueur, soaking period must be observed. We always have the best results with this period.
- - It's better to preserve the liqueur in the dark.
- - You can serve this liqueur to finish a dinner or a lunch, after a chocolate cake or "pastiera napoletana" (Neapolitan Easter Tart) or other cakes. We suggest to you to use it, in very little quantities, in fruit-salads or to pour it over the slices of fresh pineapple.
- - Remember to preserve it in your freezer; you have to serve it very very cold in little glasses.
The author Loretta Sebastiani lives in Italy (IT)
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