Orangecello – An Italian Summer Delight.

A party is not a party without cocktails!

I decided to incorporate Giada’s Orangecello recipe into my menu after watching her make it on her TV show at the Foodnetwork channel. The episode was “Cucina Capri.”  It looked very simple and really refreshing!

Photo of Giada in Capri. I would love to go there some day! (Among, many, many, many other places around the world!)

Orangecello

• 7 medium navel oranges, preferably organic
• 1 (750ml) bottle vodka
• 2 1/2 cups water
• 1 1/2 cups sugar

Using a vegetable peeler, remove the peel from the oranges in long strips (reserve the oranges for another use). Using a small sharp knife, trim away the white pith from the orange peels; discard the pith. Put the orange peels in a 2-quart pitcher or large glass bowl. Pour the vodka over the peels and cover with plastic wrap. Steep the orange peels in the vodka for 4 days at room temperature.

In a medium saucepan, combine the water and sugar over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Pour the syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the orangecello through a mesh strainer. Discard the peels. Transfer the orangecello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.