I have extremely small oranges ... that's how I used them
Get a liqueur with an alcoholic gradation of about 30 ABV, not very sugary and with an excellent flavor.
Ingredients for a liter of liqueur (about 30 ABVs):
300 ml neutral alcohol (93-95 ABV is fine)
140 grams sugar
560 ml water
oranges (at least 3), Make sure they are collected recently and have not received chemical treatments
We start inserting the skins in alcohol. The trick here is to cut them very thin, you don't have to insert the white part (which is located under the peel)
Serve very cold! Hope you like it
You can slightly change the recipe if you like alcoholic or more sugar. My advice is not to exceed 35abv to enhance the taste of orange.
Looks great and nice write up Demi .
When you start to mix it together it looks clear but when you have finished it has a cloudiness . Is that a louch thing from the Orange oils ?
Yummyrum wrote: ↑Thu Jan 18, 2024 6:38 pm
Looks great and nice write up Demi .
When you start to mix it together it looks clear but when you have finished it has a cloudiness . Is that a louch thing from the Orange oils ?
wondered the same....if the alcohol mix is clear, and the sugar mix is clear...i'm curious why the mix is obscured.
Salt Must Flow wrote: ↑Thu Jan 18, 2024 2:05 pm
I bet it would be even better if you invert the sugar.
isn't cooking it with water how a person inverts sugar? if no, how is it done?
To make simple syrup or invert sugar, you add either Citric Acid, lemon juice or Cream Of Tartar and let it simmer for a while. Cream Of Tartar tastes funny so I just use Citric Acid. There's lots of instructions online.
Yummyrum wrote: ↑Thu Jan 18, 2024 6:38 pm
When you start to mix it together it looks clear but when you have finished it has a cloudiness . Is that a louch thing from the Orange oils ?
HDNB wrote: ↑Thu Jan 18, 2024 6:49 pm
wondered the same....if the alcohol mix is clear, and the sugar mix is clear...i'm curious why the mix is obscured.
Yummy do you remember tasting Rossco's version of this ?.....he's given me a couple of bottles over the years, one was clear the other milky/cloudy........but even the cloudy one wasnt any were near what Demi's is.
Salt Must Flow wrote: ↑Thu Jan 18, 2024 2:05 pm
I bet it would be even better if you invert the sugar.
isn't cooking it with water how a person inverts sugar? if no, how is it done?
To make simple syrup or invert sugar, you add either Citric Acid, lemon juice or Cream Of Tartar and let it simmer for a while. Cream Of Tartar tastes funny so I just use Citric Acid. There's lots of instructions online.
Yup , you need an acid to cause the sucrose to cleave into glucose and frutose .Also needs about 20min simmer to do full inversion.
Curious why you think Demi would have been better with invert sugar though ?
Yummyrum wrote: ↑Thu Jan 18, 2024 6:38 pm
When you start to mix it together it looks clear but when you have finished it has a cloudiness . Is that a louch thing from the Orange oils ?
HDNB wrote: ↑Thu Jan 18, 2024 6:49 pm
wondered the same....if the alcohol mix is clear, and the sugar mix is clear...i'm curious why the mix is obscured.
Yummy do you remember tasting Rossco's version of this ?.....he's given me a couple of bottles over the years, one was clear the other milky/cloudy........but even the cloudy one wasnt any were near what Demi's is.
Salt Must Flow wrote: ↑Thu Jan 18, 2024 2:05 pm
I bet it would be even better if you invert the sugar.
isn't cooking it with water how a person inverts sugar? if no, how is it done?
To make simple syrup or invert sugar, you add either Citric Acid, lemon juice or Cream Of Tartar and let it simmer for a while. Cream Of Tartar tastes funny so I just use Citric Acid. There's lots of instructions online.
Yup , you need an acid to cause the sucrose to cleave into glucose and frutose .Also needs about 20min simmer to do full inversion.
Curious why you think Demi would have been better with invert sugar though ?
Invert Sugar, similarly Simple Syrup (it's more viscous because it uses less water) has a really nice silky smooth quality or texture to it. It just adds a unique quality. I'm totally lacking the proper terminology here to describe it correctly. Inverting table sugar makes it similar to natural honey. Different recipes just use different amounts of water which determines the end viscosity. If I recall correctly, the amount of water also determines the amount of acid required.
Invert sugar is sweeter than sucrose, which is why I make Simple Syrup for all of my liqueur type drinks.
Measuring the final weight and volume of the Simple Syrup, so that you can calculate the sugar in grams per liter and Kg in it, makes it easy to calculate how much to use to get your desired sugar content when making up the final product.
I made something like this earlier this year following Demy's Limoncello recipe. I called it Orancello. It's like an adult version of Orangina. A little less tart than the Limoncello, a tad more cloying but not in an unpleasant way.
"I have a potstill that smears like a fresh plowed coon on the highway" - Jimbo
Yummyrum wrote: ↑Thu Jan 18, 2024 6:38 pm
Looks great and nice write up Demi .
When you start to mix it together it looks clear but when you have finished it has a cloudiness . Is that a louch thing from the Orange oils ?
When citrus fruits are rich in essential oil this effect occurs... it is an excellent symptom of freshly picked citrus fruits. It usually fades over time.
Yummyrum wrote: ↑Thu Jan 18, 2024 6:38 pm
Looks great and nice write up Demi .
When you start to mix it together it looks clear but when you have finished it has a cloudiness . Is that a louch thing from the Orange oils ?
wondered the same....if the alcohol mix is clear, and the sugar mix is clear...i'm curious why the mix is obscured.
The essential oils are diluted in alcohol, as soon as there is contact with water and sugar an emulsion is created in which the essential oils remain "suspended" in the liquid therefore we have this effect. This is a great sign of recently harvested citrus. In my case I picked it and prepared it as soon as I got home.....so maximum aroma and flavour
Nice write-up! We have several recipes on the forum that use oranges. When just collecting the orange peel without the pith I use a zester similar to the one pictured below.
Bushman wrote: ↑Fri Jan 19, 2024 6:39 am
Nice write-up! We have several recipes on the forum that use oranges. When just collecting the orange peel without the pith I use a zester similar to the one pictured below.
IMG_1958.jpeg
I used it but the problem with that tool is that a lot of essential oil is lost during friction....it remains on the metal part....with the knife it remains in the peels.
Our winter sport at school was rugby, halve time was quarter sliced oranges. As a hunter an orange after a few kilomters is quite refreshing and on many occations helped in bagging a curious animal. But that big toe...
higgins wrote: ↑Fri Jan 19, 2024 11:19 am
I use a potato peeler to just take the thin skin off of citrus for using in the vapor path when making gin. Very quick and easy.
Excellent tool for this job....I don't have one on hand but I thought I'd try it....is it as easy as peeling potatoes or does it require more effort?
Setsumi wrote: ↑Fri Jan 19, 2024 11:04 am
Our winter sport at school was rugby, halve time was quarter sliced oranges. As a hunter an orange after a few kilomters is quite refreshing and on many occations helped in bagging a curious animal. But that big toe...
It is difficult to get a thin peel with my potato peeler, but my daughter has one that won't take off a thick peel. At a glance, they both look the same, but look closer and the blades are a slightly different shape.
Demy wrote: ↑Sat Jan 20, 2024 8:46 am
...
does it require more effort?
It's very easy to use, and even if i press hard I can't get into the pith. I think the width of the opening determines how thick the shaving will be. For me, it's certainly easier than using a knife.
For the last ten years I've been using one of these when peeling oranges , limes or lemons for distilling purposes.
You won't get any white pith at all.
They are called a Corn Scraper or Plane, and can be bought for very little from Chemist shops, I guess you guys call them a Drug Store. They beat other methods hands down in my opinion, Ive tried most other methods.
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This looks good Demy! I recently made a Grand Marnier style orange liquer with jaggery/panela instead of sugar and had a glass last night when I saw this thread. I think I'll try your recipe next.
