Email this recipe to a Friend!

A recipe for homemade Arancello

A recipe for homemade Arancello

A recipe for homemade Arancello

Hi Guys! So first of all can I give you all a big, fat THANK YOU?!?! The initial response to the release of our very first cookbook was amazing and it’s all because of you totally kick-ass readers! So thank you, thank you, thank you! You guys really made our day!! I couldn’t be more excited about Oct 9th and hope you’re all pre-ordering your copies on amazon now! :)

Okay, now to today’s recipe. We have arancello for you all today! Don’t know what it is?? It’s pretty much limoncello’s less popular little sister….and absolutely delicious. The intense orange flavor that is extracted from the peels is sort of unbelievable. I’m not a vodka fan myself, but man is this good! It’s still quite strong, but on a hot summer day it’s perfect with some muddled mint, over lots and lots of ice! I also like adding a little arancello to mimosas to “spruce” them up. ;) Just some small tips: using the freshest oranges will get you the best results (you can extract the most oil from them) and although many people just add the large strips of peel to the vodka, I highly recommend thinly slicing the peels, like I’ve done above (you’ll really get the most orange flavor this way). Anyway, I hope you all have a fabulous weekend and make this super, simple liqueur this weekend….so it’ll be ready to go in a couple weeks! Enjoy!
xx Jenny

include a photo
include a photo


10 oranges, scrubbed
1 liter good quality vodka (minimum 80 proof/40%)
2 1/2 cups granulated sugar
4 cups water

1. Peel all oranges with a vegetable peeler or knife, removing as much pith (white stuff) from the peels.
2. Thinly slice the peels and place into a large jar (I like to use ball jars for this).
3. Pour vodka over peels, seal jar and allow mixture infuse in a cool, dry place for 2 to 3 weeks, shaking the mixture once every 2 days.
4. After 2 to 3 weeks have gone by, make simple syrup: combine sugar and water with a pot and simmer until sugar dissolves. Set aside and cool completely.
5. Once simple syrup has cooled, strain vodka and orange peel mixture. Stir simple syrup into infused vodka and serve over ice with mint leaves or add a small amount to your favorite cocktail for an intense orange kick!


Leave a Reply

Your email address will not be published. Required fields are marked *

  1. Brittany Not Specified Not Specified

    Good thing I just restocked my liquor cabinet – looks delicious! And it’ll be ready just in time for when the weather gets truly unbearable!

  2. Sue/the view from great island Not Specified Not Specified

    I’m so into this, I just made grapefruit infused rum, and now I’m ready to move on! I love citrus in alcohol, so I’m all over this. So excited about the new book, too.

  3. Erin @ The Speckled Palate Not Specified Not Specified

    This looks awesome, and I cannot wait to make it! Sounds like the perfect kind of of drink for an end of summer celebration!

  4. Eileen Not Specified Not Specified

    So pretty! I have some homemade limoncello, but no arancello. That’s clearly going to have to change. :)

  5. Lynna Not Specified Not Specified

    I don`t drink, but this looks quite refreshing!

  6. Sushiqueen Not Specified Not Specified

    Congratulations! This looks so refreshing, and I just bought waitrose

    Monthly Cooking magazine with summer cocktail recipe today!

    I would like to try this recipe

  7. PINGBACK: Sunday Style {7.21.12}

  8. Noble Pig Not Specified Not Specified

    Sounds pretty awesome! Yes, it’s early but a nice drinky would be good, preferably one as nice as this!

  9. Nicole Not Specified Not Specified

    I made limoncello for the first time this year, and loved it………but this……oh this sounds even better! (Psssst I even added the limoncello to some prosecco for a “spruced mimosa” type taste. But the orange flavor sounds much more back-to-the-classic.) Making this SOON.

  10. Nicole Not Specified Not Specified

    Can this keep for longer than 2-3 weeks?

    • Jeff Walker Not Specified Not Specified

      I usually let the zest soak in the alcohol for about 5 weeks, stirring weekly. Once the final product is bottled, you can keep it in your freezer indefinitely (or as long as it might last). Don’t worry, there is enough alcohol in it to keep from freezing.

  11. PINGBACK: Drank | Pearltrees

  12. PINGBACK: Arancello: A Lovely Liquor Infusion (For Dummies) | FFBlogs

  13. PINGBACK: 30 Delicious Cocktails for Summertime | wine & glue