Oh Clemencello!

My first post of 2012 is all about liquor and citrus fruits!

The past few months I have become obsessed with making my own ‘cello liqueurs. For those of you that do not know what a ‘cello liqueur is, it is a sweet and very-high-in-alcohol content digestif originating from the popular Southern Italian beverage, Limoncello. Limoncello is traditionally produced using pure grain alcohol, lemon zest, sugar and water. I have been experimenting with different fruits and as a result ended up producing what I call Clemencello. Oh, and here is the recipe:

Prep Time: About 2-3 weeks


  • 750ml Bottle of Grain Alcohol (Everclear)
  • 750ml Filtered Water
  • 10 Clementines (preferably organic)
  • 3.5 Cups of White Sugar


  1. Scrub the clementines in hot water with a brush and dry them
  2. Carefully zest the clementines using a zester or a grater, avoiding the pith
  3. Place the zests and the grain alcohol in an airtight container
  4. Let the mixture sit in a dark place at room temperature for at least 2 weeks
  5. Bring 750ml of water to a boil
  6. Stir in the sugar and remove from heat after it is completely dissolved
  7. Let the sugar-water cool to room temperature
  8. Strain the zest-alcohol mixture using a coffee filter and combine it with the sugar-water mixture
  9. Pour the Clemencello into bottles using a funnel
  10. Place the bottles in the freezer
  11. Enjoy!