Skip to content
 
If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(Some Guy)   Subby is riding out the plague times learning how to make arancello. Any pointers?   (cookingclassesintuscany.net) divider line
    More: Spiffy, Tuscany, Flavor, Alcoholic beverage, Skin, Olfaction, Regions of Italy, Taste, Oranges and Lemons  
•       •       •

466 clicks; posted to Food » on 05 Aug 2020 at 12:05 AM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



18 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2020-08-04 6:16:55 PM  
Make limoncello and get really drunk.
 
2020-08-04 7:23:23 PM  
Pantry version

Tang
Vodka
Triple sec
Water (optional)
 
2020-08-04 8:19:03 PM  
Fark user imageView Full Size


/Sorry, I'll leave now.
 
2020-08-04 8:36:38 PM  
Don't use vodka, use grain spirit.
 
2020-08-04 9:09:30 PM  
Is this orange flavored vodka?
 
2020-08-05 12:14:09 AM  
There's always room for arancello.
 
2020-08-05 12:29:39 AM  
If you want to do it right, start a year out. 3 pounds of oranges, peeled, seeded, and crushed. 3 pounds of sugar, 1 gallon of water, 1 packet of wine yeast. Ferment for 3 weeks. 

Distill (THIS PART IS ILLEGAL). Pour distillate over orange peel- fresh or dried. After 5 days, rack into a new container. Allow to rest until the next orange harvest. 

Make arancello according to various recipes posted. Pick enough extra oranges to make enough booze for next year.
 
2020-08-05 12:56:06 AM  
I have only done limoncello, but it isn't particularly hard.  Stick the peel in vodka to higher proof clear distilled alcohol (higher is actually better but hard to get in some places).  Let sit for however long you want but between a week and month is good, add simple syrup too taste.

It is really hard to mess up if the fruit you get is ok and doesn't have wax or something, organic would be better since you are putting peels in alcohol and that will dissolve into the drink any residue on the skin, make sure to wash even if organic.  Make sure to avoid the pith.    Serve chilled, tastes better.

Watch this video
Homemade Limoncello Recipe
Youtube _WUYVkbLO0k
 
2020-08-05 12:56:37 AM  

feckingmorons: Make limoncello and get really drunk.


Ha!  I'm late, but this was going to be my suggestion as well.
 
2020-08-05 2:09:35 AM  

Gonz: If you want to do it right, start a year out. 3 pounds of oranges, peeled, seeded, and crushed. 3 pounds of sugar, 1 gallon of water, 1 packet of wine yeast. Ferment for 3 weeks. 

Distill (THIS PART IS ILLEGAL). Pour distillate over orange peel- fresh or dried. After 5 days, rack into a new container. Allow to rest until the next orange harvest. 

Make arancello according to various recipes posted. Pick enough extra oranges to make enough booze for next year.


Hearts-only distillation or blend in some of the heads?
 
2020-08-05 7:52:02 AM  
Pure grain alcohol?  Pennsylvania banned the sale of it back in 1999 because of those damn frat boys and their parties.

The highest proof alcohol we can buy here is 151.
 
2020-08-05 9:12:27 AM  
Tips:
1. Use a microplane to zest fruit. It makes it easier to avoid pith and the added surface area makes the infusion process take less time.
2. Juice the fruit and set juice aside for another use. Then, don't throw away the rinds. Instead, make syrup out of them. You can use the flavored syrup however you want, of course, but In this case, add it back to the flavored liquor when you sweeten it at the end to punch up the orange flavor.
3. Higher proof liquor is better, but I've made excellent arancello and limoncellos and other -cellos with vodka as low as 90 proof. It's really not as big a deal as a lot of people make out, but the proof will affect how much water and sugar (or syrup) are needed in the final steps. Taste frequently while blending to dial in the mix to your tastes.
 
2020-08-05 11:37:36 AM  

phlegmjay: Tips:
1. Use a microplane to zest fruit. It makes it easier to avoid pith and the added surface area makes the infusion process take less time.
2. Juice the fruit and set juice aside for another use. Then, don't throw away the rinds. Instead, make syrup out of them. You can use the flavored syrup however you want, of course, but In this case, add it back to the flavored liquor when you sweeten it at the end to punch up the orange flavor.
3. Higher proof liquor is better, but I've made excellent arancello and limoncellos and other -cellos with vodka as low as 90 proof. It's really not as big a deal as a lot of people make out, but the proof will affect how much water and sugar (or syrup) are needed in the final steps. Taste frequently while blending to dial in the mix to your tastes.


Thank you for that syrup recipe. I make limoncello every year (100 proof vodka) but never knew to make syrup with the leftover lemon carcass. Brilliant! Now I can hardly wait for this year's lemon season!!
 
2020-08-05 1:19:35 PM  
I recently made limincello with 189 proof Everclear and it produced a very tasty limincello but the resulting cocktails packed too much of a whallop. Next time I'm going back to 100 proof vodak.

I wouldn't use a microplane to zest the fruit unless I were going to strain the result through cheesecloth, which would also catch some of the emulsion. A Y-peeler will get you pith-free zest.
 
2020-08-05 7:27:19 PM  
plaguetimes is the name of my murder hornet

/something something
 
2020-08-05 8:57:33 PM  

Manfred J. Hattan: I recently made limincello with 189 proof Everclear and it produced a very tasty limincello but the resulting cocktails packed too much of a whallop. Next time I'm going back to 100 proof vodak.

I wouldn't use a microplane to zest the fruit unless I were going to strain the result through cheesecloth, which would also catch some of the emulsion. A Y-peeler will get you pith-free zest.


The problem I have with a y peeler for this (and citrus garnishes) is that they tend to expel a lot of the essential oils in the process of peeling. However, that might just be my y peeler, or my technique... and the microplane might very well be doing the same thing.
 
2020-08-05 10:00:10 PM  
My pointer is this: share. Early and often.
 
2020-08-05 10:43:09 PM  
Lots of great ideas here; thanks folks!

I will try the Y-peeler.  Cheese cloth does grab some of the cloudiness as well as the zest.  Coffee filters take a bit too much flavor out.

I have used Everclear with great results (no smoking or open flames, don't spill on painted surfaces).  I'll dilute it to 25-30% alcohol, and play with the ratio of simple syrup & water.  Equal parts is a bit on the sweet side, but the orange flavor still blasts through.

I'll pass on lemon; it is just too bitter for me.  I tried lime, and that was excellent with crushed mint.
 
Displayed 18 of 18 comments

View Voting Results: Smartest and Funniest

This thread is closed to new comments.

Continue Farking




On Twitter



  1. Links are submitted by members of the Fark community.

  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.