How to make Climoncello - Lemon and Clementine mix

What do you get when you mix lemons with clementines and alcohol and some syrup – you guessed it, the start of a beautiful “Climoncello”. An amazing mix of flavors and an end result of 38% alcohol by volume. One of my signature recipes - enjoy

00:00 Intro
00:26 Peeling the skins
03:10 Tips for the left over fruit
03:50 Combining skins and alcohol
05:54 6 weeks later
06:04 Making the simple syrup
08:58 Bottling
10:22 Taste test
11:00 Outro

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Amazon.com: Organic Clementines: https://amzn.to/3HOZSC6
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Amazon.ca: Organic Clementines: https://amzn.to/43UlGoz

"Climoncello"

Ingredients:
• 8 Lemons (preferably organic)
• 4 clementines (preferably organic)
• 1 liter (1 quart) 190 proof, 95% alcohol (such as Everclear)
• 917 grams (32 oz) white sugar
• 917 grams (32 oz) water (preferably filtered)

Process:
• Wash and scrub lemons and clementines until thoroughly clean
• Remove the skin (zest only) (avoid the white pith) from all the lemons and clementines, and place in a container (preferably wide lid)
• Add 750 ml (25.36 oz) of alcohol, seal tightly, let rest/infuse in a cool dark place for 5 weeks, and minimum once per week, give it a shake.
• Make your syrup by heating the water (do not boil it), then add the sugar and mix till all dissolved – let cool completely
• Drain/strain the infused alcohol, removing all the skins
• Then add the remaining 250 ml (8 ½ oz) of alcohol, to the infused alcohol, and all the syrup as well. Stir/mix
• Your Climoncello is technically ready now, and it will be fantastic, but if you let it age 4 weeks(or longer), this is preferred, and it will be even better.
• Serve cold from the fridge or freezer - enjoy



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