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Orangecello Recipe

Orangecello Recipe

This homemade Orangecello Recipe creates a smooth, sweet orange liqueur with a bright citrus aroma and silky finish. It's perfect served ice cold after dinner, given as a homemade gift, or mixed into cocktails. After a little aging, the flavor becomes rich, balanced, and wonderfully refreshing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 28 2-ounce servings
Course: Drinks
Cuisine: Italian
Calories: 159
Ingredients Equipment Method Notes

Ingredients
  

  • 200 grams orange peels From about 15–20 organic oranges; avoid the white pith.
  • 750 ml Everclear 190-proof or 100-proof vodka
  • 950 ml filtered water
  • 700 grams granulated sugar

Equipment

  • Vegetable peeler
  • Vegetable brush
  • 2 wide-mouth mason jars (or one large glass jar)
  • Fine mesh strainer
  • Medium saucepan
  • Funnel
  • Glass bottles with airtight lids

Method
 

  1. Wash the oranges well and peel off only the bright orange zest, avoiding the white pith to prevent bitterness.
  2. Place the peels into clean mason jars and pour the alcohol over them until fully covered. Seal tightly.
  3. Store the jars in a cool, dark place for 7–10 days, shaking gently every day or two. The peels will fade while the liquid turns a rich orange.
  4. Strain the infused alcohol through a fine mesh strainer into a clean bowl. Discard the peels.
  5. In a medium saucepan, combine the water and sugar. Heat over medium until the sugar completely dissolves, then let the syrup cool to room temperature.
  6. Slowly stir the cooled syrup into the infused alcohol. The mixture will become slightly cloudy as the orange oils blend with the water.
  7. Taste the orangecello and adjust the sweetness with a little extra syrup if desired.
  8. Pour into clean bottles using a funnel. Seal tightly and let the bottles age for at least 2 weeks before serving.
  9. Chill in the freezer for several hours before serving. The finished liqueur should pour smoothly with a bright citrus aroma.

Notes

  • Peel only the colored zest—too much white pith will make the liqueur bitter.
  • Always cool the simple syrup completely before mixing it with the infused alcohol.
  • Let the bottled orangecello rest for at least two weeks for the smoothest flavor.