This beautiful blood orangecello is a fun twist on the classic limoncello. It's every bit as delicious as it is beautiful, and you only need three simple ingredients to pull it together.
I know, I know, stop with the blood orange recipes already. But I have one last one to share with you, (promise!) and I think you'll like it. And not only because it contains alcohol.
We've all heard of limoncello, and I'm sure at some point in your life you've tried it. It's beautifully tart and oh so refreshing, especially served ice cold on a hot summers day.
So with the weather getting hotter, and blood orange season ending, I though I'd try to extend my enjoyment of blood oranges just a little bit longer by making blood orangecello.
The beauty of this recipe is that it's fast, when compared to most limoncello recipes. You don't need to soak the skins in vodka for weeks or months. 48 hours is all that's needed to extract their heady scent and delicious orange flavor!
This liqueur is beautiful served chilled on its own, or mixed with soda water and ice. Or for an ultra decadent treat add some blood orangecello to the bottom of a champagne glass and top with champagne.
Just be warned it's delicious and addictive, so you might like to consider making a double batch!
Cheers!
📖 Recipe
Ingredients
- 2 cups vodka
- 5 blood oranges, large
- 0.5 cup sugar
- 0.5 cup water
Instructions
- Before you begin you'll want to scrub the oranges to remove any wax on the skin. Place the oranges in a bowl of boiling water, leave for a couple of minutes and then scrub with a brush to remove any wax before rinsing under colder water. Dry the oranges and carefully remove the skin, removing most of the pith. Add the orange peels to a large jar along with the vodka and cover and place in a cool dark place for 48 hours.
- Juice the oranges and place in a medium sized saucepan along with the sugar and water. Stir to dissolve and then place over a high heat and bring to a boil. Cook, without stirring, for 3 minutes, or until the mixture thickens slightly and set aside to cool.
- Strain the vodka to remove the peel and discard the peel. Combine the vodka and syrup and pour into sterilized bottles.
- Serve alone or mixed with club soda.
Notes
Nutrition (estimated per serving)
And if you're looking for more delicious blood orange recipes, check out a few of these:
Amanda (@lambsearshoney) says
Oh my goodness - this looks fabulous! Now I just have to get my hands on some blood oranges from somewhere.
Jennifer says
I'm sure it would be fab with regular oranges too 🙂
thelittleloaf says
Cheers indeed! This is just the most beautiful colour.
Renee says
Now I know what to do with the couple of bags of blood oranges I bought the other day. I'd just planned on peeling them and eating them but this looks like a much better idea!!!
Leslie says
Oh I like! You can never have too many blood oranges 🙂
Laura (Tutti Dolci) says
Such a gorgeous drink, I love the color!
kris says
Hi everyone I have a question about this recipe, Do you only start the second step after 48 hours of the skin soaking? Or do you cook the oranges straightaway? Probably a silly question but when vodka is £20 a bottle its something I don't wanna mess up lol 🙂 thanks in advance.
Nicole says
Sorry for the late reply Kris. In answer to I'd suggest doing step 2 after 48 hours. Just wrap the oranges up in plastic wrap and leave them while the skin is soaking. I hope you enjoy it 😀
Brian says
How long can you store this and how do you store it?
Nicole says
I keep mine in the fridge - safer and it tastes best cold anyway. I've never had a bottle last more than two weeks!
Kathy says
peeled the oranges and processed in food processor with a cup of sugar. Added juice from oranges and 90 proof vodka. Processing with a sous vide at 135' for 3 hours with jars of limoncello. After it cools I will strain through coffee filters. Will keep you posted.