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Category: Drinks
Prep Time: Cook Time: Total Time:
1 8 cup or larger, seal-able container
1 (750 ml) bottle high quality, 80 proof or higher, vodka
6 oranges
1/2 Madagascar vanilla bean
***simple syrup***
2 cups water
2 cups sugar
1. In a seal-able container that holds at least eight cups, pour in one bottle of vodka. Add the skins of six ripe oranges (any variety, just be sure to avoid the pith as it will make the 'cello bitter) and half of a Madagascar vanilla bean. (If you don't know what to do with the other half, consider burying it in sugar to make vanilla sugar.)
2. Seal the container and store it away from the sun. Check daily to make sure the vanilla is not overpowering the mixture ("Some beans are stronger than others). Remove the vanilla bean after three days maximum. Let the mixture continue to infuse with the orange peels, which will add more color and flavor. Continue to check daily to ensure that the flavor/color is to your taste, and after seven days total, strain the mixture.
3. Then make a simple syrup by heating two cups of water with two cups of sugar, stirring until the sugar has dissolved. Add one cup of simple syrup to the 'cello, or more if you prefer a sweeter drink.
4. Chill the entire mixture and serve cold.
***Note***
The finished orangecello will keep for several months and give you a taste of summer year-round.
Recipe Source: www.tastingtable.com
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Alcoholic - Orangecello Creamsicle
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Category: Drinks
Prep Time: Cook Time: Total Time:
1 8 cup or larger, seal-able container
1 (750 ml) bottle high quality, 80 proof or higher, vodka
6 oranges
1/2 Madagascar vanilla bean
***simple syrup***
2 cups water
2 cups sugar
1. In a seal-able container that holds at least eight cups, pour in one bottle of vodka. Add the skins of six ripe oranges (any variety, just be sure to avoid the pith as it will make the 'cello bitter) and half of a Madagascar vanilla bean. (If you don't know what to do with the other half, consider burying it in sugar to make vanilla sugar.)
2. Seal the container and store it away from the sun. Check daily to make sure the vanilla is not overpowering the mixture ("Some beans are stronger than others). Remove the vanilla bean after three days maximum. Let the mixture continue to infuse with the orange peels, which will add more color and flavor. Continue to check daily to ensure that the flavor/color is to your taste, and after seven days total, strain the mixture.
3. Then make a simple syrup by heating two cups of water with two cups of sugar, stirring until the sugar has dissolved. Add one cup of simple syrup to the 'cello, or more if you prefer a sweeter drink.
4. Chill the entire mixture and serve cold.
***Note***
The finished orangecello will keep for several months and give you a taste of summer year-round.
Recipe Source: www.tastingtable.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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