calamondin smell sweet but have a sour taste. at first, i thought i might make some marmalade with it but cooler heads prevailed and i set my sights on making a liqueur similar to limoncello, that i could use as a cooking extract or in cocktails. making the liqueur is super quick and easy and once jarred only needs turning the jar over once a day for as long as you age it. all you need to make it, besides the fruit, is a clear spirit like vodka and some sugar.
i left mine to age for nearly 3 months and was rewarded with syrupy goodness and a ton of new cocktails to make. what’s great about making a liqueur with a citrus fruit is that after straining the liqueur you are also left with wonderful preserved fruit that can be used in cooking as garnish in drinks or shredded over desserts. my mom took all the leftover preserved calamondin halves with plans to shred them as garnish for ice cream and cakes.
30 calamondin fruit
2 1/2 cups vodka (I used Absolut)
600 g (3 cups) granulated cane sugar
Wash the calamondin, cut them in half and if there are seeds, remove them. Pour vodka and sugar in 2-quart jar with a tight lid. Shake or stir thoroughly to dissolve sugar. Add the calamondin halves to the jar and cover tightly. Set in a cool dry place like a dark corner of your kitchen counter.
Each day for at least 60 days, invert jar. One day, turn right side up; the next day, turn upside down. After 60 or so days, strain; pour the strained liqueur in bottle with top; store in a cool dry place or refrigerate. Use the preserved fruit for garnish or cooking