Blood Orange Liqueur

"From "Luscious Liqueurs" by AJ Rathbun as adapted by the Chicago Tribune. I've guessed on the quantity and prep times, as there are no blood oranges in my market just right now."
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Ready In:
672hrs 20mins
1 quart




  • Make simple syrup by heating 2 1/2 cups water and 3 cups sugar in a saucepan over medium heat until it comes to a boil. Lower heat and simmer 5 minutes. Let cool before using. Any extra will keep in the refrigerator for a month or so, and is good for sweetening iced tea, etc.
  • Wash, dry and peel the zest from the oranges and lemons, being careful not to take any of the pith. Place in a large glass jar.
  • Remove pith from two of the oranges. Cut up the fruit and add to the jar. (You will not use the remaining oranges in this recipe).
  • Stir to smash the fruit a bit, add the vodka, ginger and lemon and seal the jar.
  • Place in a cool, dry spot, away from sunlight for two weeks, swirling it about occasionally.
  • Stir in the simple syrup, reseal, and again set aside for two weeks, swirling occasionally.
  • Strain the liqueur.
  • Filter it through a double layer of cheesecloth into a pitcher.
  • Filter a final time through 2 new layers of cheesecloth into the final bottle.

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My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
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