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    You are in: Home / Recipes / Satsuma-Cello Recipe
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    Satsuma-Cello

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Mike #2's Note:

    From the Living section of the New Orleans TIMES-PICAYUNE. A cocktail fashioned after the Lemon cello.

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    Ingredients:

    Serves: 16

    Yield:

    small b ...

    Units: US | Metric

    Directions:

    1. 1
      Use a Microplane or other zester to remove the rind only from the satsumas. Do not get any of the white pith, which is bitter. Reserve satsuma juice for another use. (suggests mimosas.)
    2. 2
      Place zest in an airtight container and cover with the grain alcohol. Steep in a dark place for about a week, swirling occasionally. When zest turns white, the oil is fully infused. Strain into a large pitcher through a coffee filter placed in a strainer, which should catch any small zest pieces and tiny impurities.
    3. 3
      Make a simple syrup by combining the water and sugar in a small saucepan and heating until the sugar is completely dissolved. Let cool. Add to the infused alcohol and stir. Bottle in airtight containers. Store in the freezer.

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    Nutritional Facts for Satsuma-Cello

    Serving Size: 1 (111 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 167.3
     
    Calories from Fat 1
    98%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1.4 mg
    0%
    Total Carbohydrate 43.1 g
    14%
    Dietary Fiber 0.7 g
    3%
    Sugars 41.9 g
    167%
    Protein 0.3 g
    0%

    The following items or measurements are not included:

    grain alcohol

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