In early 2010 I posted the recipe for Limoncello. It actually consisted of three posts because the process to make the sweet Italian liqueur takes nearly 3 months.

After using bits of it here and there in dessert recipes and occasionally enjoying it as an after-dinner delight, the last of that batch was consumed in late 2019. That’s correct, it took nearly 10 years to get to the last drop. Limoncello is stored in the freezer, so no worries about it going bad, even 10 years later.

I doubled down with this year’s citrus crop and not only made a new batch of Limoncello but a batch of Arancello as well, which is the orange counterpart to the lemons used in Limoncello. (arancia is Italian for orange)

This go-round, I funneled both batches into smaller bottles that I can give away. As much as I love it, I do not need to have a supply of Arancello and Limoncello circa 2020 in my freezer when we ring in the year 2040!

Another difference between 2010 and 2020 is that I did not throw out the citrus peels after the final bottling stage, I candied them. Another fabulous byproduct is the sweet orange and lemon syrups left from the candying process.

To make the Arancello, follow the three-step directions of this recipe for Limoncello.