Tangelocello. The name makes me think of some late 70’s disco/synth band but there wasn’t any other way to describe this liqueur.
As I mentioned in this post, I was able to pick quite a bounty of tangelos from my backyard this year. The problem with these tangelos? They’re SUPER tart. It’s not like you can just peel and eat them. Unfortunately with a bag full of them I wasn’t quite sure what I’d do with them all. Then I recalled my Limoncello experiment (found here and here) and realized if you can make tart lemons drinkable, then tart tangelos should also work.
And you know what? It did work! In the end I had a sweet, citrus liqueur with some tang, but not enough to make my cheeks pucker and spit it out.
One small caveat. You’re going to need 8 weeks. It is a project, but really, let’s be honest. It’s a project where you barely put in any effort and you’re rewarded with liqueur you made with your hands that tastes awesome. That should be reward enough!
Making tangelocello falls into two major steps, and one small half step. I’m including everything here on this one post for convenience purposes.
4-5 medium sized Tangelos
1-1/2 cups high proof vodka (I used Belvedere Vodka INTENSE 100 Proof)
Wash a jar large enough to hold the vodka and dry well. Add the vodka to the jar. Zest the tangelos and add those to the vodka. Juice the tangelos, put the juice in a ziplock bag, and throw that in the freezer. You will need it in two weeks. Seal the jar and place it out of direct sunlight. Shake the jar once every day for two weeks. I find putting it someplace in sight will help you remember to do this. After two weeks strain the zest from the vodka and get ready for Step Two.
1 cup of sugar
1 cup of water
juice from the 4-5 tangelos, defrosted (if you had left it in the freezer)
First, make a simple syrup by combining the sugar and water over medium heat until the sugar dissolves. Cool and add that and the juice to the vodka. Seal and keep in a cool, dark place for 6 weeks. No need to agitate this time.
After 6 weeks, strain again into a bottle and seal. Keep in the refrigerator so you always have chilled Tangelocello on hand for a digestif. Aren’t you fancy!?
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Interesting adding the juice back in. I had not heard about that. Sounds really good. I’ve been making it with just the rind. And it does not spoil?
Hi Karen! Thanks for checking out the site. I have not had any spoiling issues. My “cellos” are kept in the fridge and I’ve had some in there for up to a year and a half (because I forgot about them) and they were drinkable even after that.