How to make Homemade Orange Liqueur

First, carefully wash the oranges. It's advisable to use organic oranges since we're using the peels. Scrub them well to get rid of any wax or pesticides.

Using a vegetable peeler, peel the oranges but ensure to remove the white pith as much as possible. This is a crucial step; the pith gives a bitter flavor, which we don't want in our orange liqueur.

Place the peels in a large glass jar, pour the alcohol over it, and firmly close the lid.

Store the jar in a cool, dark place for about 15 to 20 days. The authenticity of infusion process lies in patience. The more you allow the oranges to seep, the more intense the flavor.

After 20 days, prepare a simple syrup. Combine sugar and water in a saucepan and simmer until the sugar completely dissolves.

Allow the syrup to cool completely. Full cooling is essential so that no alcohol will evaporate when mixed, maintaining the desired potency.

Filter the alcohol from the orange peels, combine it with the cooled syrup, and stir well.

Once mixed, pour the orange liqueur into sterilized glass bottles and seal it well. I highly recommend using a funnel to avoid any spills and waste.

For the best taste experience, sideslip your liqueur for one more week in a cool, dark place before serving.