I was given a nice amount of high proof grain spirits, 87% alcohol. Triple distilled and smooth for the proof.
I used about 750ml to make some limoncello, orangecello, lemon cream liquor and strawberry cream liquor. Small batches of all just for experiments.
Orangecello and limoncello start by removing zest from lemons, no pith and oranges, I used blood oranges. It is a pain to do. Large slices of zest work best and no white pith at all on it.
Organic fruit works well because it has no wax on it but wash your fruit well before zesting.
Then just pour grain alcohol over the zest in a jar and let it sit in a cool dark spot for 7-30 days, depending on proof of alcohol. Swirl the jar around once a day or every few days.
After zest turns white-ish colored and gets firm it is done.
Make simple syrup, equal parts water and sugar, I added lemon juice to it and orange juice.
Let syrup cool completely.
Strain the peels out of the alcohol and add equal parts syrup to the alcohol.
Let it sit again for a week in cool dark spot.
Then strain, bottle and put in freezer for a week or so before trying.
For the creams I made vanilla cream, whipping cream and milk with sugar and vanilla. Heat to 181 degrees then cover and let cool slowly.
When cooled add to lemon alcohol and strawberry alcohol.
Strawberries macerated for a week with alcohol in small jars and I added some strawberry juice from the berries to the cream.
I'll freeze the lemon cream and keep the strawberry in the frig for my coffee.
Limoncello, lemon , is still sitting before straining and jarring for the freezer.
Cellos should be about 80-85 proof, creams I'm thinking around 50 proof.
I have another jar of orange cello and lemon cream and should be 16 oz of limoncello when it is done.