How to Make Orangecello and Grapefruitcello

Grapefruitcello and orangecello are cousins of Italian limoncello, a bright and boozy citrus concoction that's often sipped in chilled cordial glasses as an aperitif or digestif (before or after dinner drink).

If you have fresh organic citrus on hand, you can easily make your own at home with a mound of citrus zest, high-proof alcohol, and simple syrup.

This recipe for grapefruitcello and orangecello can be adapted to any citrus (including lemons, as the process is the same).


– 8 to 10 grapefruits or oranges – 1 (750 ml) bottle high-proof pure      grain alcohol – 3 cups water – 2 cups sugar


Zest your fruit, taking care to remove only the outer yellow or orange peel (and not the white pith underneath). I usually end up with around 1/2 cup (up to 1 cup) of zest per batch.


Dump the zest into a 32-ounce jar and pour the alcohol over it. Seal with a lid and store in a cool and dark place.


Steep the zest for at least three weeks (if using Everclear) or six weeks (if using vodka) until the zest turns white and brittle.


To make the simple syrup, combine the water and sugar in a medium saucepan over medium-high heat. Bring to a boil and stir until the sugar is dissolved. Let cool to room temperature before using.

Swipe up to learn more.