Recipe courtesy of Allison Robicelli
Recipe courtesy of Allison Robicelli
Watch how to make this recipe.
Kumquat Limoncello
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.
- Level: Easy
- Total: 14 days 30 min (includes aging time)
- Active: 15 min
- Yield: Four 18-ounce jars
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- Level: Easy
- Total: 14 days 30 min (includes aging time)
- Active: 15 min
- Yield: Four 18-ounce jars
Ingredients
2 pints kumquats
3 cups sugar
1 liter grain alcohol, such as Everclear
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.)
