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Orange & bay liqueur
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An orange-infused spin on classic Italian limoncello. Serve chilled or in a seasonal cocktail
Makes: about 1L
7 oranges, scrubbed
8 fresh bay leaves 2
50g caster sugar
1 Preheat the oven to 150ºC, gas mark 2. Remove the rubber seal from a 1L Kilner jar and wash the jar in warm, soapy water. Rinse and dry, then put in the oven for 20 minutes to sterilise. Meanwhile, pare long pieces of zest from the oranges using a peeler, taking care not to include too much bitter white pith. Using a small knife, carefully cut away any remaining pith from the zest.
2 Put the orange zest, bay leaves, sugar and vodka in the sterilised jar. Close the lid (replacing the seal) and shake. Refrigerate 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.
ALL WRAPPED UP
Make the bottles look even prettier by wrapping with colourful ribbons and a fresh bay leaf. Add a handwritten note to the neck as the finishing touch
This recipe was first published in November 2021.
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