Limoncello, Arancello, and Pompelmocello

Last year's Meyer limoncello was amazing, so we decided to do it again.  This year, however, we made mashes for limoncello, arancello, and pompelmocello.

The first time we tried limoncello we researched like crazy and measured carefully.  This time we took a more casual approach ~ results to be determined.  We started with our bountiful Meyer lemon, orange, and grapefruit trees and 6 one liter Le Parfait canning jars.  The steps are as follows:

• Pick and wash fruit; peel ~ avoiding as much pith as possible.
• Pack peelings into canning jars.
• Fill jars with alcohol of choice; we use Everlclear.
• Push peels down to press out the air bubbles; add more alcohol as needed to cover peels.
• Seal jars and place in cool, dark location.

As a ratio, it seems 1.5L of alcohol is what's needed to fill 2 1L canning jars well packed with peels.

Big lessons learned last year were:

1. Let the mash sit.  There is no hurry and the longer it rests the fuller the flavor.
2. Let the simple syrup cool before mixing with the strained mash.  Despite straining the mash well, our limoncello was cloudy as a result of mixing it with warm to hot syrup.

Of the three I'm most interested in the pompelmocello.  Stay tuned ...