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    Orange and bay liqueur

    This liquid gold is an aromatic, orange version of the Italian classic, limoncello. It’s delicious chilled or as part of a festive cocktail; try it mixed with fizz.

    • Preparation time: 25 minutes, plus 2 weeks infusing
    • Cooking time: 0 minutes
    • Total time: 25 minutes, plus 2 weeks infusing

    Makes: about 1 litre


    7 oranges
    8 fresh bay leaves
    250g caster sugar
    700ml vodka


    1. Preheat the oven to 150˚C, gas mark 2. Remove the rubber seal from a 1-litre Kilner jar and wash the jar in warm, soapy water. Rinse and dry, then place in the oven for 20 minutes to sterilise. Meanwhile, carefully pare long pieces of zest from the oranges using a peeler, taking care not to include too much of the bitter white pith. Using a small knife, carefully cut away any remaining pith from the pared zest.

    2. Put the orange zest, bay leaves, sugar and vodka into the sterilised jar, close the lid (replacing the seal) and shake. Leave in a cool, dark place for 2 weeks, shaking daily to help dissolve the sugar and disperse the aromatics.

    3. Strain through a fine sieve into a jug, then decant into small sterilised bottles and label. Keep in the fridge for up to 1 month and serve over ice

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    This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue


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