Happy Hour--Homemade Blood Orangecello

Around 15 years ago, I became completely obsessed with the movie "Under the Tuscan Sun" (don't judge).  I know, I know, it's not really a cinematic classic, but I completely love it.  I love that she was a single, independent woman who moved to another country and found love.  I love the scenery and everything completely Italian about it.  After watching the movie I started buying and drinking limoncello.  I've even used it in cocktails and fruit salad.  

This year our local grocery store had an unusual abundance of blood oranges.  I enjoyed some of my favorite blood orange cocktails (here and here) but I still kept buying them.  Then I decided that I should definitely make some Blood Orangecello.  I had experimented a few years ago with limoncello and I absolutely loved it.  So the recipe stayed the same, I just used blood oranges in place of lemons.

I wish that you could see this color in person.  It is the deepest, most beautiful orange.  And the taste, well it's hard to describe, but if you can taste summer in your mouth you would have it.  It's tart, sweet, and the perfect amount of citrus bliss.  I definitely loved the limoncello I made a few years ago, but it has nothing on this heaven.  (I can't wait to add a little champagne to the mix for a perfect sparkling cocktail-my fave).

Blood Orangecello

8 blood oranges, peeled and juiced
1 bottle vodka (750 ml)
2 cups water
2 cups sugar

Peel and juice the blood oranges.  Make sure to remove any white pith from the peels.  Place the peels in sterilized quart-size Mason jars. Juice the oranges (about 2 cups juice).  In a large pan add the orange juice, water, and sugar.  Bring to a boil and then reduce the heat to low.  Cook over low heat for about 5 minutes until the sugar is completely dissolved.  Remove from heat and allow to cool.  Add the vodka and mix well.  Pour the mixture over the blood orange peels and seal. Place in a cool, dark cabinet and allow to sit for 3-4 months, shaking every week.  

After 3-4 months, strain the mixture 3-4 times, removing the peels.  Store in sterilized quart-sized Mason jars in the refrigerator or freezer.  Makes 2 quart-sized jars.




1 comment :

  1. Ok, I have to comment here - I also LOVE that movie! I love it so much I bought the book - major disappointment. And I also loooove limoncello and blood oranges, so I have a few questions: when you say peel the oranges, do you mean like one normally peels an orange? Or zesting them with a zester? And is there a way to make it lower sugar? Sugar's nog my friend, but hello, limoncello!


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