If you have tried and enjoyed limoncello, you’re going to want to try tangelocello! Same process, just using tangelos instead of lemons. It makes for the perfect DIY gift for all holidays!
Ingredients:
- 6 Tangelos
- 3 cups Water
- 1 1/2 cups Grain Alcohol, I use Everclear, but can substitute with Vodka
- 1 1/4 cups Sugar
Begin by peeling the tangelos using a vegetable peeler. Do not go too deep, try to remove only the outer layer of the tangelo skin and as little of the pith as possible.
Place the peels in a jar and pour in the alcohol. Screw on the lid and seal tight. Place the jar in your basement or in an area that is cool and away from light for one month. Allowing it to infuse for a month gives the tangelocello a stronger tangelo flavor.
After one month, strain the infused alcohol through a strainer into a large bowl or measuring cup.
Bring the water to a boil and then add in the sugar to make a simple syrup. Stir until the sugar has dissolved and then remove from heat and let cool off.
Once the simple syrup is cooled off, pour it into the infused alcohol and stir.
Pour the tangelocello into a bottle and let it chill in the fridge for at least four hours before enjoying. You can keep it stored in the fridge for one month or in the freezer for several months.
Tangelocello
Ingredients
- 6 Tangelos
- 3 cups Water
- 1 1/2 cups Grain Alcohol I use Everclear, but can substitute with Vodka
- 1 1/4 cups Sugar
Instructions
- Begin by peeling the tangelos using a vegetable peeler. Do not go too deep, try to remove only the outer layer of the tangelo skin and as little of the pith as possible.
- Place the peels in a jar and pour in the alcohol. Screw on the lid and seal tight. Place the jar in your basement or in an area that is cool and away from light for one month. Allowing it to infuse for a month gives the tangelocello a stronger tangelo flavor.
- After one month, strain the infused alcohol through a strainer into a large bowl or measuring cup.
- Bring the water to a boil and then add in the sugar to make a simple syrup. Stir until the sugar has dissolved and then remove from heat and let cool off.
- Once the simple syrup is cooled off, pour it into the infused alcohol and stir.
- Pour the tangelocello into a bottle and let it chill in the fridge for at least four hours before enjoying. You can keep it stored in the fridge for one month or in the freezer for several months.