Kumquatcello
Simple recipe for Kumquatcello.
I'm still trying it out, but maybe this recipe will give other people new ideas. Please post your ideas or experiences in the comments.
Ingredients:
1 pound (about 450 grams) of kumquats (Citrus japonica)
1 liter of high-proof vodka (at least 40% alcohol by volume)
2 cups of granulated sugar
2 cups of water
Instructions:
Wash and Prepare Kumquats:
Wash the kumquats thoroughly. If they are organic, you can use them with the peel. If not, consider using a vegetable brush to clean them. Cut the kumquats into halves or quarters.
Infusion:
Place the prepared kumquats in a large, sealable glass jar.
Pour the vodka over the kumquats, making sure they are fully submerged. Seal the jar tightly.
Steeping:
Store the jar in a cool, dark place for about 4 weeks. Shake the jar gently every few days to help the flavors infuse.
Simple Syrup:
After the steeping period, make a simple syrup by dissolving sugar in water over low heat. Allow the syrup to cool completely.
Combine and Strain:
Strain the kumquat-infused vodka through a fine mesh sieve or cheesecloth into a clean container, discarding the kumquat solids.
Sweeten:
Add the cooled simple syrup to the infused vodka. Adjust the sweetness to your liking by adding more or less syrup. Stir well to combine.
Bottle and Age:
Transfer the Kumquatcello into clean, sealable bottles. Allow the liqueur to age for an additional 2 weeks in the refrigerator. This helps mellow the flavors.
Serve:
Serve the Kumquatcello chilled as a digestif or use it in cocktails.
Remember that the ratios of kumquats, vodka, and sugar can be adjusted based on your taste preferences. Experiment with the recipe, and feel free to get creative with additional flavorings if desired.
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