For a unique spin on the perennially popular limoncello, replace the lemons with seasonal kumquats¿a winter citrus fruit that packs a lot of flavor into a tiny package. For a gorgeous presentation, package it in clear glass bottles so the fruit can shine through. This liqueur is traditionally served from the freezer, so make sure you choose a bottle with a resealable top.
Recipe courtesy of Allison Robicelli
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Kumquat Limoncello
Total:
336 hr 30 min
Active:
15 min
Yield:
Four 18-ounce jars
Level:
Easy
Total:
336 hr 30 min
Active:
15 min
Yield:
Four 18-ounce jars
Level:
Easy

Ingredients

Directions

Special equipment: four 18-ounce wide-mouthed jars

Wash the kumquats well under hot water. Slice each in half and remove any seeds with the tip of a paring knife.

In a medium saucepan, bring 3 cups water to a full boil, then add the kumquats and sugar. Stir well and simmer over medium-low heat until the kumquats begin to look semi-translucent and the mixture is the consistency of maple syrup, about 15 minutes.

Divide the candied kumquats among four 18-ounce wide-mouthed jars. Divide the grain alcohol among them to fill. Refrigerate for at least 2 weeks, but ideally 1 month. (The longer the liqueur ages, the better it will taste.)

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