For a unique spin on the perennially popular limoncello, replace the lemons with seasonal kumquats¿a winter citrus fruit that packs a lot of flavor into a tiny package. For a gorgeous presentation, package it in clear glass bottles so the fruit can shine through. This liqueur is traditionally served from the freezer, so make sure you choose a bottle with a resealable top.
| Level: | Easy |
| Total: | 14 days 30 min |
| Active: | 15 min |
| Yield: | Four 18-ounce jars |
Ingredients
- 2 pints kumquats
- 3 cups sugar
- 1 liter grain alcohol, such as Everclear
Instructions
- Wash the kumquats well under hot water. Slice each in half and remove any seeds with the tip of a paring knife.
- In a medium saucepan, bring 3 cups water to a full boil, then add the kumquats and sugar. Stir well and simmer over medium-low heat until the kumquats begin to look semi-translucent and the mixture is the consistency of maple syrup, about 15 minutes.
- Divide the candied kumquats among four 18-ounce wide-mouthed jars. Divide the grain alcohol among them to fill. Refrigerate for at least 2 weeks, but ideally 1 month. (The longer the liqueur ages, the better it will taste.)
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1282 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 186 g |
| Dietary Fiber | 15 g |
| Sugar | 171 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 26 mg |
Reviews
Don’t use Grain Alcohol. You can’t get rid of the aftertaste no matter how long it sits. Mine sat in the fridge for 3 months and I ended up tossing it. Next time I will use vodka or brandy.