Wednesday, May 16, 2012


I have to be honest.  I saw Giada making this on her show one day last week and I could not get it out of my mind.  I don't really know why. It was just eating at me.  For some reason, everything she makes looks yummy to me.  Even things I would not normally eat.  Anyway, I knew that I had to make it.  For some reason, I owned a small (350 ml) bottle of vodka.  It was in my possession and I had no other plans for it.  So, I decided to halve the recipe and give it a go.  It was a long process but not a difficult one.  I just put the orangecello in my refrigerator today.  I started the process of making this stuff on Friday of last week.  You can't be in a rush to make it, that's for sure.  I guess all good things take time, or that is what "they" say at least.  I am going to have to do research on what to do with the Orangecello now that I've made it.  I know I can just drink it but I doubt I'll drink half a bottle of vodka myself.  Who knows if the hubster will enjoy it or not?  I have seen recipes for desserts using orangecello, so now I have a new ingredient to play with!!  

Recipe courtesy Giada de Laurentiis

7 medium navel oranges, preferably organic
1 (750 ml) bottle vodka
2-1/2 cups water
1-1/2 cups sugar


Using a vegetable peeler, remove the peel from the oranges in long strips (reserve the oranges for another use).  Using a small sharp knife, trim away the white pith from the orange peels; discard the pith.  Put the orange peels in a 2-quart pitcher or large glass bowl.  Pour the vodka over the peels and cover with plastic wrap.  Steep the orange peels in the vodka for 4 days at room temperature.

In a medium saucepan, combine the water and sugar over medium heat.  Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar is dissolved.  Remove the pan from the heat and allow the syrup to cool, about 20 minutes.  Pour the syrup over the vodka mixture.  Cover and let stand at room temperature overnight.  Strain the orangecello through a mesh strainer.  Discard the peels.  Transfer the orangecello to bottles.  Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month. 


The Creative Cook