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Christmas spiced clemencello recipe

6 ratings

Want to gift something other than chutney this Christmas? Try making bottles of this homemade spiced clemencello instead. Delicious on its own or in a Champagne cocktail, to make, macerate clementine peel in alcohol with sugar and other aromatics for a few weeks, then chin-chin. See method

Makes 1.5 litres (2 1/2 pints)
15 mins, plus 2 weeks infusing
108 calories / serving

Ingredients

10 clementines
1 litre (1 3/4 pints) vodka
2 cinnamon sticks
2 vanilla pods, split in half lengthways
4 star anise
625g caster sugar

Each serving contains

Energy
450kj
108kcal 5%
Fat
0g 0%
Saturates
0g 0%
Sugars
14g 16%
Salt
0g 0%

of the reference intake
Carbohydrate 14.3g Protein 0.1g Fibre 0.3g

Method

Peel the clementines and, using a small knife, remove all the white pith from the peel (the pith would make it bitter). Put the peel into the large sterilised Kilner jar. Add the spices and then pour over the vodka. Seal and leave for a week, shaking the jar each day to release the flavour into the vodka.
After 1 week, dissolve the sugar in 500ml (17fl oz) of boiling water. Add this to the vodka mix, seal and then leave for another week, shaking the jar every day.
Strain into the sterilised bottles. Seal and store in a cool place. Drop some fresh spices and peel in just before giving.
Serve chilled over ice as an aperitif or use as the base for a Champagne cocktail: pour a little clemencello into a Champagne glass and top up with Champagne or Prosecco with a twist of clementine peel to decorate.

See more Cocktail recipes