Homemade orange liqueur

Homemade orange liqueur

You can create orange liqueur at home at any time, because citrus fruits are sold all year round.
The result is a natural alcohol with the appropriate smell of fruit and a mild taste. The recipe will not cause any difficulties even for beginners. Choose the most fragrant oranges without blackened parts, rottenness and mold on the skin, the properties of the drink depend on this. Alcohol and vodka can be replaced with well-purified moonshine or cognac (tannic notes will appear).

Ingredients:

• oranges – 8 pieces;
• vodka (alcohol diluted to 40-45%, moonshine) – 1 liter;
• water – 1 liter;
• sugar – 1 kg.

Instead of sugar, you can use 600 grams of watery flower honey, but the taste will be different, not for everyone.

Orange liqueur recipe

1. Scald the oranges with boiling water, then wash them in warm running water to remove wax or other preservative from the skin, which is applied to citrus fruits to increase shelf life. Wipe the fruits with a dry cloth.

2. Using a grater, vegetable peeler, or knife, carefully remove the zest (yellowish part) from the oranges. Peeled fruits are not necessary and can be used for other purposes.

Attention! It is not allowed to touch the snow-white pulp, otherwise the liqueur will taste bitter.

3. Place the zest in a jar or glass bottle, pour in an alcoholic base (vodka, alcohol), and close the lid tightly. Infuse in a warm (room temperature), dark place for 14 days. Shake once every 2 days.

4. Mix water and sugar in a saucepan, bring to a boil, simmer over low heat for 3-5 minutes, stirring and skimming off the snow-white foam. Cool the syrup to room temperature, then pour into the orange infusion. Close tightly. Leave for another 7 days. Shake 2 times a day.

If honey is used instead of sugar to preserve beneficial substances, after mixing with water, heat to 35-40°C, stir until the honey is completely dissolved, skimming off the foam, then cool.

5. Strain the finished orange liqueur through cheesecloth and squeeze out the zest. Then filter through cotton wool or a coffee filter.

6. Pour the drink into bottles for storage and close the caps tightly.

When kept away from direct sunlight, the shelf life of homemade orange liqueur is up to 5 years. Strength – 23-26 degrees. The taste of the drink is not much different from similar store-bought ones, for example, Cointreau.

Orange liqueur: 9 recipes at home

In addition to making Curacao, oranges can be used to create homemade analogues of other equally, if not most, honorable liqueurs.

Oranges are also used to make: wine, liqueur, tincture, syrups

• 1 Tips before starting
• 2 Simple basic recipe
• 3 Homemade Arancello recipe
• 4 Liqueur a la Cointreau in a simple way
• 5 Cointreau analogue with distillation
• 6 Grand Marnier liqueur: imitation No. 1
• 7 Grand Marnier liqueur: imitation No. 2
• 8 Orange liqueur based on rum or cognac
• 9 Orange-coffee liqueur
• 10 Orange liqueur with cinnamon

Tips before the start

The main thing is that the fruit must be ripe, fragrant and without signs of spoilage on the skin.

Before removing the zest, the fruits must first be scalded with boiling water, then washed under running water, and then wiped dry. This is necessary to remove wax or similar external preservatives.

When removing the zest, under no circumstances should you touch the snow-white subcortex, otherwise the drink you prepare will be extremely bitter.

Glycerin, in the recipes below, has one very important feature that is skillfully used by alcohol producers - it helps thicken the water, especially when cooling. In addition, it gives alcohol a pleasant taste and smell. The use of this supplement is not necessary.

In the vast majority of cases, excellent vodka or food grade alcohol diluted to a strength of 45-50 degrees is suitable for making the drink we are interested in.

Simple basic recipe

This option is suitable for lovers of oranges in their purest form; i.e., without spices and other herbal additives. If desired, the ratio of alcohol, water and sugar can be adjusted.

List of ingredients

Oranges – 8 pieces

Neutral alcohol – 1 l

Preparation method

Remove the zest from the fruit, put it in a jar and fill it with alcohol (the fruit itself can be used for other purposes).

Keep the container tightly closed for two weeks in a dark room at room temperature, vigorously shaking it every couple of days.

After the mentioned period, boil ordinary syrup.

Cool the solution to room temperature and mix it with the infusion without discarding the zest.

Return the jar to a black, warm space for a week, remembering to shake the vessel every two days.

Strain the finished drink through thick cheesecloth, squeeze out the zest and filter again.

Pour the liqueur into bottles, seal them hermetically and store them in the cellar or refrigerator.

PS Instead of the kilogram of sugar indicated in the recipe, you can use 600 g of watery honey. With all this, the prepared honey syrup must not be brought to a temperature exceeding 45-50 degrees.

Homemade Arancello recipe

Arancello (or orancello) is a liqueur of Italian origin, a close relative of the famous limoncello.

List of ingredients

Oranges – 4 pieces

Neutral alcohol (vodka/alcohol 45-50 degrees) – 500 ml

Sugar – 100-250 g

Preparation method

Remove the zest from the fruit, place it in a jar, pour in alcohol, close tightly and shake the jar well.

Place the peeled fruits in a plastic bag and put them in the refrigerator.

Place the container with the infusion for a week in a black, warm space, vigorously shaking it every day.

After the specified period has passed, remove the oranges from the refrigerator and squeeze out their juice (usually, if there is 500 ml of alcohol, 300-500 ml of fresh juice is consumed).

Boil syrup from sugar and juice without bringing it to a boil.

Cool the syrup to room temperature and pass it through the filter.

Strain the alcohol infusion, squeeze the zest into it and filter well.

Mix the resulting substance with syrup, bottle it and put it in the refrigerator for a week.

Ready Arancello should be stored in a cool, dark room.

Liqueur a la Cointreau in a simple way

Typically, triple sec liqueurs, which include Cointreau, necessarily undergo one or more additional distillations. But, in principle, you can try to bypass this labor-intensive and, moreover, requiring special professional training process.

List of ingredients

Oranges – 3 pieces

Neutral alcohol (vodka/alcohol 45-50 degrees) – 1 l

Grapefruit or lemon – 1 piece

Water – 100-200 ml

Red pepper – 1 g

Dark pepper – 5 peas

Bay leaf – 1 piece

Preparation method

Remove the zest from the citrus fruit, put it in a jar, add spices, pour in alcohol, close tightly and shake (the fruit pulp is not needed in this case).

After 5 hours, remove the bay leaf, close the container again and put it in a warm, black space for a week.

When the contents of the jar have been infused, prepare regular syrup from the amount of sugar and water indicated in the recipe.

Leave the solution to cool to room temperature, and meanwhile strain the orange infusion.

Mix both waters, pour the result into bottles and seal tightly.

Give the liqueur a couple of weeks for finishing, placing it in the basement or refrigerator (where you will then store the finished drink).

Analogue of Cointreau with distillation

The recipe is designed for seasoned alcohol makers who have a natural flair for this matter.

List of ingredients

Oranges – 3 pieces

Untainted grain alcohol – 500 ml

Purified double distilled beetroot distillate – 500 ml

Grapefruit or lemon – 1 piece

Water - depending on the situation

Sugar - to taste

Red pepper – 1 g

Dark pepper – 5 peas

Bay leaf – 1 piece

Preparation method

Follow the first two steps according to the previous recipe.

Strain the resulting infusion.

Dilute it with water in a 1:1 ratio.

Distill, selecting 20 ml of heads.

Distill again, again selecting 20 ml of the head fraction and completing the distillation if the property of the distillate begins to cause fluctuations (usually, for this purpose, after the appearance of water at the outlet with a strength below forty degrees, the residues are distilled into a new container in portions of 50 ml, stopping process at the first appearance of a nasty aroma).

Cook regular sweet syrup so that the ethanol content in diluted alcohol is within 15-40%.

Mix alcohol with syrup, cooled to room temperature.

Bottle the liquor and send it into a cold black space. Start active tasting in 2-3 weeks.

Grand Marnier liqueur: imitation No. 1

When imitating a famous French liqueur, it is better to use authentic orange blossom citrus honey.

List of ingredients

Simple cognac brandy – 700 ml

Watery honey – 240 ml

Orange extract – 1.5 teaspoons

Cinnamon – 1 pinch

Coriander – 1 pinch

Glycerin (optional) – 1 teaspoon

Preparation method

Mix all ingredients in a suitable jar.

Seal the container tightly and leave it for 3-4 months in a cold, black room.

Drain the infusion from the sediment, filter and bottle.

Grand Marnier liqueur: imitation No. 2

An option for those who do not have the desire or ability to find exotic citrus honey.

List of ingredients

Simple cognac brandy – 480 ml

Orange zest – 80 g

Glycerin (optional) – 1 teaspoon

Preparation method

Grind the zest with sugar.

Transfer the result into a jar, pour in brandy, add (or not add) glycerin and mix everything.

Keep the container tightly closed for 3 months in a cold, dark room, shaking vigorously once a month.

Filter the finished drink, bottle it and return it to cool for another 3 months.

Orange liqueur based on rum or cognac

Ingredients

Orange and lemon - 1 pc.

Rum or cognac – 600 ml

Preparation method

Boil a thick syrup from sugar and water, squeeze orange and lemon juice into it.

Then put half the orange peel and the entire lemon peel into the syrup, previously soaked for 30 minutes in warm water.

After this, put the syrup on the fire, boil again, then remove from the heat, cool and pour in rum or cognac. The liqueur is ready to drink.

Liqueur "Orange-coffee"

Ingredients

Vodka or alcohol – 500 ml

Large orange – 1 pc.

Natural coffee – 40 beans

Refined sugar – 30-40 pieces

Preparation method

Wash and dry a large orange. Use a sharp knife to cut shallow holes - 40 pieces.

Place a coffee bean in each. Place the orange in a container, cover with sugar and pour vodka.

Close the container tightly and place it in a dark space for 40 days.

Strain, lightly squeeze the orange into a separate bowl, filter the liquid and mix with the main liqueur. Throw out the orange.

Orange liqueur with cinnamon

Ingredients

Orange – 10 pcs.

Cinnamon – 1-2 sticks

Preparation method

Wash the oranges, cut into pieces, squeeze the juice from the pulp. Cut the orange peels into pieces.

Mix orange juice with vodka and sugar.

Pour into a large container, add cinnamon and orange peels, tied in a gauze bag, into the liquid.

Leave for 6 weeks, then remove the bag, strain the liqueur through filter paper and pour into bottles for storage.

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Orange liqueur

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• France
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• Cointreau
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• 0.05
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• 0.7
• Without packaging
• Cointreau
• Le Favori
• Orange
• Sugar
• Orange zest

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Orange liqueur

Catchy, like the sun, savory and fragrant orange liqueur. I’m sharing another homemade liqueur recipe. Now from oranges. Another excellent recipe to add to my collection. I give the proportions for 4 oranges. I made half the portion myself. One small bottle and half of the second came out. If you need more, then increase the proportions like this: for any 100 ml of vodka, take 1 orange, 100 g of sugar and 100 ml of water. It is better to take oranges with narrow skin, bright orange color and fragrant.

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2. Recipe groups
3. Orange liqueur

Ingredients and how to cook

ingredients for 12 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 6 days

Step-by-step production

Step 1:

Prepare the ingredients. To make orange liqueur at home, we need: oranges, vodka, sugar and water.

Step 2:

Scald the oranges with boiling water and wash in warm water. Then wipe the fruit with a towel.

Step 3:

Grate the orange zest, being careful not to touch the snow-white part, so that the finished liqueur does not become bitter.

Step 4:

Place the zest in a jar and add vodka.

Step 5:

Cover with a lid and refrigerate for 5 days.

Step 6:

Place the remaining oranges in a bag and put them in the refrigerator.

Step 7:

On the 6th day, strain the tincture. Discard the zest.

Step 8:

Squeeze juice from oranges.

Step 9:

In a saucepan, mix squeezed orange juice, water and sugar. Cook slowly, stirring until all the sugar has dissolved. Do not bring to a boil.

Step 10:

Cool the finished syrup. If you cook the syrup longer, it will thicken more and the resulting liqueur will be more viscous and concentrated.

Step 11:

Mix orange syrup with tincture.

Step 12:

Pour the liqueur into a bottle, seal with a lid and refrigerate for 2-3 days.

Step 13:

The finished liqueur should be slightly viscous, with a catchy orange taste and smell. Bon appetit!

Orange liqueur, prepared at home, will be a good decoration for any festive table, and its unforgettable taste and smell will not leave anyone indifferent. Guests will certainly ask you to share the recipe for orange liqueur, which can be consumed both in its pure form and as part of various cocktails. This drink can also be added to baked goods and desserts, and seasoned with salads.

Depending on the orange syrup mixture, the finished liqueur mixture will be denser or more fluid.

A beautifully packaged bottle of this liqueur can be used as an unusual gift.

The strength of the liqueur can be adjusted by replacing vodka with alcohol.