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.
- Pinch skin of each calamondin just enough to pop it slightly.
- Place whole calamondins in a gallon glass jar with a tight-fitting lid. Add vodka and sugar. Replace lid tightly on jar and shake 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.)
- After 2 weeks, strain and discard fruit. Strain liquid through coffee filters, then transfer into a tall-necked glass bottle with a tight-fitting lid. Store in refrigerator. Serve in chilled cordial or brandy glasses.
- from The Florida Keys Cookbook: Recipes and Foodways of Paradise
[…] there are a multitude of recipes you can make with these aromatic little gems, from homemade liqueur to the marmalade that Mom made for everyone this year and this tangy, sweet calamondin fruit […]