Emeril's Orangecello

Recipe courtesy Emeril Lagasse from Farm to Fork: Cooking Local, Cooking Fresh, HarperCollins Publisher

Makes 10 cups.

  • 8 navel oranges
  • 1 bottle (750 ml) Everclear or other neutral high-proof alcohol
  • 2½ cups sugar
  • 6 cups water


Emeril's Orangecello

Emeril's Orangecello

Click image to enlarge


Rinse and dry oranges. Peel rind into thin strips using a sharp vegetable peeler, being careful to avoid any white pith. Save oranges for other uses.

Combine zest and alcohol in a glass jar; cover with a tight-fitting lid. Set it aside in a cool, dark place for four days (liqueur should be a bright orange and orange peel should be pale). Strain liqueur through a fine-mesh strainer into a clean bowl; discard solids.

Combine sugar and water in a medium saucepan; stir over medium heat until sugar dissolves and syrup is clear (do not boil). Remove from heat and let cool.

Once cooled, combine syrup and liqueur; stir well. Carefully pour into clean bottles; seal with corks or screw tops. Set aside for two weeks at cool room temperature to allow flavors to mellow. Chill before serving.


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