- 8 navel oranges
- 1 bottle (750 ml) Everclear or other neutral high-proof alcohol
- 2 1/2 cups sugar
- 6 cups water
1.) Remove the orange zest with a Microplane zester or a vegetable peeler, being careful to avoid any white pith. Set oranges aside for another use.
2.) Put the zest and the alcohol in a glass jar, and cover it with a tight-fitting lid. Set it aside in a cool, dark place for 4 days, until the zest has turned pale and the alcohol has an orange color.
3.) Strain the alcohol through a fine-mesh sieve into a clean bowl. Discard the solids.
4.) Combine the sugar and the water in a medium saucepan, and stir over medium heat until the sugar dissolves and the syrup is clear. Do not allow it to boil. Remove from heat and let cool.
5.) Once the syrup is cool, add it to the strained alcohol, and stir to combine. Pour the orange-infused liqueur into clean bottles, and seal them with corks or screw tops. Set aside for 2 weeks at cool room temperature to allow the liqueur to mellow.
6.) Chill before serving
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