Spicy, sweet, and alcoholic just right are the features of the honey liqueur with citrus and spices. This delightful homemade liqueur is perfect both after a meal and as a cocktail ingredient; or for flavoring creams, cakes, and ice creams. It is very easy to make and can be an elegant gift idea for the Christmas holidays.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 30 Days
- Preparation time: 30 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 l food-grade alcohol at 90*
- 3 oranges
- 3 lemons
- 1 bergamot
- 2 cloves
- 1 cinnamon sticks
- 14.1 oz orange honey
- 5 cups cups water
Tools
- 1 Jar
Steps
With these quantities, we’ll get approximately 2 liters and 740 milliliters of citrus liqueur.
Get a large glass jar with an airtight lid.
Wash and brush all the citrus fruits thoroughly, dry them well, extract the outer peel (be sure not to cut away the albedo, which is the bitter white inner part of the citrus fruits) and place them in the glass jar, along with slightly crushed cloves and roughly broken 4-inch cinnamon stick.
Pour in the alcohol, close tightly, and gently shake the container to ensure all the ingredients for the liqueur mix.
Cover the container with a bread bag or place it in a dry, cool, and dark place and let it infuse for 30 days, remembering to gently shake the container once a day.
After 30 days, prepare the syrup.
Pour one liter and four hundred milliliters of water into a small pot and bring to a boil.
Turn off immediately, add the honey, and stir for just one minute; until it completely dissolves.
Cover and let the syrup cool completely (be sure to).
When the syrup is cool, strain the alcohol from the peels and add it to the syrup, stir and divide it into bottles with airtight caps to prevent the alcohol from evaporating over time.
The honey liqueur with citrus and spices can be served both cold and at room temperature.
