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Vanilla Citrus Cello

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Vanilla Citrus Cello

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    Cuisine:
      • 5 mins
      • Serves 1
      • Easy

      Ingredients

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      While limoncello is native to Italy, it has become popular drink in France, Canada, Australia and the United States. In short, limoncello is available in almost every part of the world. However, there are certain things you can make only at home, vanilla Citrus Cello—a wicked spin off of the limoncello. In addition to lemon zest used in a traditional limoncello recipe, vanilla citrus cello incorporates vanilla and zests of other citrus fruits, and in our case, oranges.

      The preparation of vanilla citrus cello includes infusing orange and lemon zests in alcohol. As a result of this process, the oils present in the zests are released into the alchocol, thus providing the liqueur a yellow-orange tint. So what are you waiting for? Read on, make some fantastic vanilla citrus cello and sip away! 

      Health Benefits

      Citrus fruits are rich in vitamin C, which boosts immunity, detoxifies the body, and protects the system from free radicals.

      Citrus fruits also contain considerable amount of potassium, calcium and magnesium—which are essential for the bones and the brain.

      Limoncello also aids digestion when take with or after a meal.

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      How to make Vanilla Citrus Cello

      1. Using a peeler or zester, peel the skins of the lemons and oranges, with the pith intact. Transfer the peels to a clean, airtight jar
      2. Split vanilla beans, scrape out the seeds onto into the jar.
      3. Add vodka into the jar and store in a cool and dark place for 2 months. Shake the jar once a day.
      4. Strain infused vodka with a clean cheesecloth, add sugar syrup to the strained liqueur and stir.
      5. Transfer the cello into bottles with air-tight stoppers and set for a week before you consume the cello.

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