In the summer I enjoy preparing jams, while in the winter I make marmalade and liqueurs with the “leftovers” of oranges and lemons.
A liqueur that I adore is Arancello. Served cold, it is a fantastic end to a meal.

Arancello: orange liqueur

  • Preparation time: 4 days
  • 1 liter liqueur
  • Difficulty: Easy recipe

  • Ingredients
  • 11 oz (300 grams) of 90% pure alcohol
  • 3 untreated oranges
  • 1 untreated lemon
  • For the syrup:
  • 14 oz (400 grams) of water
  • 12 oz (350 grams) of sugar
  1. Instructions
  2. Wash the oranges and lemon, then dry them gently.
  3. Peel them with a potato peeler, removing only the zest and leaving the sponge (which is bitter).
  4. Place the zest in a glass jar and infuse it with alcohol over 3 days. Leave the jar in a dark, dry place and shake it every day.
  5. After the infusion time, make the syrup. Mix the sugar with the water in a saucepan until it is completely dissolved. Bring to a slight boil, then turn off the heat and let it cool.
  6. Filter the alcohol with the citrus zests with a sieve and add it to the syrup, mixing well.
  7. Pour the liquid in the bottle and leave it in a dry and dark place for at least one month before consuming it.

Tips to ensure the success of the dish:

  • Use only organic, untreated oranges and lemons.
  • The syrup should not be cooked for a long time because the water will evaporate and it will become too sweet.
  • This fast extraction method was published by the chemist Dario Bressanini, who claims that all the main and secondary lemon aromas are extracted in 3 days. It also works with oranges.