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Calamondin Liqueur

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Ingredients

50 whole ripe calamondins*

1 quart (32 ounces) unflavored vodka

4 cups sugar

Note: Introduced to Florida in the early 1900s, Calamondins are a hybrid between the mandarin orange and the kumquat. The fruit is smaller than a golf ball and the thin peel is sweeter than than the tart juice.

Directions

  1. Pinch skin of each calamondin just enough raco pop it slightly.
  2. Place whole calamondins in a gallon glass jar with a tight-fitting lid. Add vodka and sugar. Replace lid tightly on jar and shake back and forth, until sugar beings to dissolve. Shake contents of jar once a day for at least 2 weeks by turning jar upside down, then right side up, repeatedly for about 1 minute. (After a few days, the sugar will dissolve into the vodka.)
  3. After 2 weeks, remove and discard fruit. Strain liquid through coffee filters until the filters are clear. Place liqueur in a tall-necked glass bottle with a tight-fitting lid and store in refrigerator. Serve in chilled cordial or brandy glasses.