Arancello
Adapted from Martha Stewart Living [1]
Ingredients
- 9 oranges, well scrubbed
1 750-ml bottle of Everclear [2] or other overproof grain spirit (140-plus proof)
3 cups (21 ounces) granulated sugar
3 cups boiling water
Directions
- Peel wide strips of orange zest (avoiding as much of the white pith as possible) with a sharp vegetable peeler; reserve oranges for another use. Add the orange peels to a 1-liter (or larger) airtight container, and top off with the Everclear.
- Let stand at room temperature in a dark place for at least 3 days and up to 1 week.
- After the infusing period is over, stir together the sugar and boiling water until the sugar has dissolved; allow to cool. Combine the orange peel/Everclear solution with the sugar syrup in an airtight container (two, if necessary for space), and refrigerate 1 day.
- Strain out the orange peels, and bottle. Store in the freezer for up to 3 months.
Information
- Category
- Other, Drinks
- Cuisine
- North American
- Yield
- About 2 quarts