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Homemade Orangecello

Orangecello is an Italian-inspired digestif that transforms humble oranges and vodka into liquid sunshine. This recipe requires zero cooking skills, minimal equipment, and patience that genuinely pays off. The result tastes like you spent hours in a professional kitchen, but you really just sat back and let time do the heavy lifting.
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Prep Time 20 minutes
Cook Time 14 days
Total Time 14 days 20 minutes
Servings: 16 2-ounce servings
Course: Drinks and Beverages
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 large oranges preferably organic or untreated
  • 1 bottle vodka 750 ml, around 40% ABV
  • 2 cups granulated sugar
  • 2 cups water

Equipment

  • Sharp vegetable peeler or channel knife
  • Clean glass jars with tight-fitting lids (1 quart or larger)
  • Fine mesh strainer or cheesecloth
  • Measuring cups and spoons
  • Small saucepan
  • Wooden spoon for stirring
  • Funnel (optional but helpful)
  • Bottles for storing the finished liqueur

Method
 

  1. Wash your oranges under warm running water and dry them completely with a clean towel.
  2. Using a vegetable peeler, carefully remove only the bright orange outer layer from each orange, leaving behind the bitter white pith.
  3. Place all the orange zest strips into your clean glass jar. Pack them loosely so the vodka can circulate freely around every piece.
  4. Pour the entire 750 ml bottle of vodka over the orange peels until they're fully submerged.
  5. Cap the jar tightly and place it in a cool, dark cabinet away from direct sunlight. Shake the jar gently every few days to redistribute the peels and ensure even infusion.
  6. Let the mixture infuse for exactly 14 days. After two weeks, the liquid will be a golden orange color and smell intensely aromatic.
  7. Prepare your syrup by combining 2 cups sugar and 2 cups water in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves completely (about 5 minutes), then remove from heat and let it cool to room temperature.
  8. Line a fine mesh strainer with cheesecloth and carefully pour the vodka mixture through it into a clean container. Let gravity do the work; don't squeeze the cheesecloth.
  9. Pour the strained vodka infusion into a large measuring cup, then add the cooled simple syrup and stir well.
  10. Using a funnel, pour the finished orangecello into clean bottles and seal them tightly. Let the bottles rest in a cool, dark place for at least one week before serving.
  11. Chill your glasses and the bottle in the freezer for at least two hours before serving, then pour small amounts straight into the chilled glass.

Notes

Organic oranges work best because you're using the peel directly and want to avoid pesticide residue. Store finished orangecello in the refrigerator for at least two years or in the freezer for up to five years. Serve ice-cold as a digestif after dinner or use in cocktails.