Sunday, 16 January 2011

Clementine Liqueur - so much better that Limoncello!

First of all, I want to say that this recipe is Giota's, who is almost like a member of the family, and I want to thank her for the effort she took and the lovely pictures! I wish I could take such beautifully styled pictures myself when I cook.

Here is the list of ingredients you will need:

-10 clementines
-10 cloves
-700 ml cognac or any clear, strong alcoholic drink such as Tsipouro if you're Greek or Orujo if you're Spanish.
-1 1/2 cups sugar
-1 1/2 cups water

Choose 10 big firm but ripe clementines.

Wash them, drain them and pierce each with one clove.

Put in a large glass jar / container.
Add the cognac or any other strong, clear alcoholic drink you're using and seal. Leave in a cool, dry place for 20 days (it's worth the wait).

After the 20 days, boil the water with the sugar for 2-3 minutes, making a syrup. Allow it to cool.
Strain the alcohol from the clementines and add with the syrup which has now cooled.
Sieve the liqueur so that the liquid is clear and put in a glass bottle that seals well with a lid.
Leave for two weeks before serving and serve it chilled.
In some restaurants they traditionally serve it as an after dinner digestive but my friend and I had a bottle without having had any dinner - and we didn't even get drunk. Enjoy!


  1. It´s really amazing!! I´ll try to make it! Maybe I´ll have them send me greek clementines :D!!!

  2. I have a question... is tsipouro similar to ouzo? If it is, what's the difference?

  3. @ Alexia: Not really. Ouzo is an anisey while tsipouro tastes like pure alcohol (and it is!)

  4. Hi. This Recipe Sounds So Good. I have one question though. In your directions it says to pierce the clementines each with one clove. In the pictures it seems like there's multiple cloves in each Clementine. Which way is the best way to do it?