Homemade orange liqueur is great to serve at the end of meals as a digestive. Good served cold in the summer months or when it’s hot, but also in the colder periods of the year it will be appreciated by everyone. The preparation is not difficult at all but only requires a long maceration period, and I assure you that in the end it is worth it. I usually prepare it in November to then use it as a Christmas gift for relatives and friends.
Here are some other liqueur recipes for you to check out
- Difficulty: Very easy
- Cost: Economical
- Rest time: 14 Days
- Preparation time: 10 Minutes
- Portions: 2.5 liters
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for the orange liqueur
- 1 l pure alcohol (90 – 96 degrees)
- 1 l water
- 800 g sugar
- 8 oranges (organic or untreated)
- 1 cinnamon stick (optional)
Tools
- 1 Food processor Thermomix TM31 – TM5 – TM6
- 1 Citrus juicer
- 1 Pan
- 1 Sieve
- 1 Spoon
- 1 Vegetable peeler
Preparation of the orange liqueur
First, take the oranges, wash them, and dry them very well, then with a vegetable peeler or a sharp knife, remove the peel being careful not to take the white part, only the orange one. Then place in a container with an airtight or screw lid, and cover with alcohol. (I used a glass jar with a screw lid).
Leave to macerate away from light and in a cool place for at least two weeks. Remember to shake the container every day. After this time, you will notice that the peel is completely white. All the color and essential oils will be in the alcohol, which in the meantime has turned orange. Now we need to prepare the syrup with water and sugar.
WITH THE THERMOMIX: Put the water and sugar in the jug. Cook for 15 minutes at 212°F on speed 1. Let it cool well.
WITHOUT THE THERMOMIX: Bring the water with sugar to a boil in a saucepan, stirring occasionally, then lower the heat and cook for 10 minutes. Then let it cool completely.
When the syrup is cold, add it to the alcohol, filtering it through a fine-mesh sieve. Mix well and then bottle.
It is recommended to wait at least a month before consuming it. To keep it fresh, I store it in the freezer. It’s perfect to use in the preparation of desserts, to flavor cookies, creams, or to prepare syrup for a sponge cake.
Notes
The oranges must be organic or untreated.
The peels, once the two weeks have passed, cannot be reused. They are inedible and lacking essential oils, flavor, and color.
You can follow me on FACEBOOK by clicking HERE and giving a LIKE to the page
