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Limoncello's orange cousin: zest steeped in spirit, sweetened, kept in the freezer.
Southern Italy
Limoncello made the southern Italian peel liqueur famous, and the same household method runs on oranges wherever the fruit is better than the lemons.
Only the colored zest goes in, with the pith left off, macerated in high-proof neutral spirit until the oils bleed out, then cut with sugar syrup and water.
Bright orange oil and candied peel over clean sweetness. Fuller and rounder than limoncello, with less of the acid bite.
Did you know
The pith is left out on purpose. It carries no aroma and turns the whole batch bitter and cloudy.
Also known as: orangecello, orancello