Blood-Orange Liqueur

Recipe from Slow Food Lentini

Adapted by Oliver Schwaner-Albright

Published November 5, 2005

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
5 minutes
Rating
4(43)
Comments
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—Oliver Schwaner-Albright

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Ingredients

Yield:Makes about 10 cups, or three 750-ml bottles

  • 3 ½ cups sugar

  • Two 750-milliliter bottles grappa or other 90-proof alcohol

  • 1 blood orange, peel left on and sliced

Ingredient Substitution Guide
Nutritional analysis per serving

89 grams carbs; 753 calories; 3 milligrams sodium; 89 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium saucepan, combine the sugar and ¾ cup water. Simmer until the sugar dissolves.

  2. Step 2

    In a large, sterilized container, combine the sugar mixture, grappa and orange. Cover and allow to sit in a cool, dark place for 1 month. Strain into sterilized bottles and seal with sterilized corks or caps.

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Ratings

4 out of 5
43 user ratings
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Credits

Adapted from "le ricette dell'Arancia rossa," a pamphlet put out by Slow Food Lentini, a food organization

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