Recipe: Delicious Kumquatcello

Kumquatcello. Wash the kumquats well under hot water. Slice each in half and remove any seeds with the tip of a paring knife. You can't buy this Kumquat Liqueur or Kumquatcello in stores.

This easy-to-make and delicious recipe is from my friend Maggie Smith—the Aussie, not the British, actress. Use the greater amount of kumquats to intensify the citrus flavour. Cooking time does not reflect the months needed for the liqueur to age fully. You can cook Kumquatcello using 4 ingredients and 3 steps. Here is how you cook that.

Ingredients of Kumquatcello

1. Prepare 800 g of kumquats.
2. You need 1 l of d’alcool a 90° (le miens vient d’Italie).
3. Prepare Gousse of Vanille.
4. Prepare 1 l of 500 d’eau + 800g de sucre.

Kumquat Malayan kumquat foliage and fruit Scientific classification Kingdom: Plantae Clade: Tracheophytes Clade: Angiosperms Clade: Eudicots Clade: Rosids Order: Sapindales Family: Rutaceae Genus: Citrus Species: C. japonica Binomial name Citrus japonica Thunb. Synonyms Atalantia hindsii (Champ. ex Benth.) Oliv. Atalantia polyandra Ridley Citrus aurantium olivaeformis Risso Citrus aurantium. Peel the kumquats, and place the rind in a large glass jar or container then cover with the alcohol.

Kumquatcello instructions

1. Laver les fruits et prélevez à l’aide d’un économe pour les tomates le zest, les mettre dans 1 grand bocal avec 1 gousse de vanille et l’alcool, laissez macérer 4 semaines.
2. Au bout des 4 semaines, faire un sirop avec le sucre et l’eau, assez épais.. donc une bonne cuisson, le rajouter à votre alcool / zest et laissez encore 2 semaines.
3. Au bout de ses 2 semaines, passez au chinois et mettre en bouteilles et laissez au frais, se sert bien frais avec de la glace pilée.. très bon digestif, très parfumé (attention l’abus d’alcool est dangereux).

The kumquatcello was a huge hit with the fam, but there's something so lovely about relaxing with a tiny glass of kumquat cardamom liqueur after a long day. It's sweet, it's fragrant, it's exotic, and has a charming complexity. Kumquats are entirely edible when ripe, rind and all (although the seeds should be removed). They may be eaten as is, with seeds removed, cut in half, or sliced thinly and used as a garnish for a meat platter or in salads. Citrus japonica), sometimes spelled cumquat or comquot, is a small citrus fruit that grows in climates too cool for other citrus plants.