🍊GrapefruitCello - Delicious Summer Liqueur! Pompelmocello!🍊
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- čas přidán 20. 08. 2024
- In this video I show you how to make a delicious Italian Summer Liqueur called GrapefruitCello, or Pompelmocello.
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Bearded’s GrapefruitCello - 35%abv
8-10 Red Grapefruit - remove peel from 5 and juice all of them
500 to 800g sugar
800ml Fresh Grapefruit Juice
1L Neutral Spirit 80-95%abv - Everclear is fine to use
1. Scrub the grapefruit with soap and hot water to remove any pesticides and wax.
2. Peel the grapefruit carefully with vegetable peeler to remove ONLY the outside skin. Work slowly to prevent peeling the white pith along with the skin. If you have pieces with the white pith, scape them with a knife to clean off as much as possible.
3. Soak the cleaned peels in the neutral spirit for at least 5 days. You can go as long as 1 month, depending on how much color and flavor you want.
4. Strain the peels out of the liquor, and allow them to drain while you make the syrup.
5. Combine 800ml of grapefruit juice and 500g sugar in a pan and heat until the sugar dissolves. Do not boil. Then cool to room temp.
6. Use a proofing calculator here - chasethecraft.... to figure out how much syrup you’ll need to add to the liquor to achieve a target abv of 30-35%.
7. Add the syrup to the liquor, stir and taste. You can add more sugar if you want it sweeter, and add straight juice if you want to thin it out a bit. You should add enough liquid recommended by the proofing calculator to hit your target, whether that liquid is juice, juice/sugar syrup, or sugar/water syrup.
8. Allow the GrapefruitCello to rest for 1 week or longer, then store in the freezer to chill prior to serving.
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Intro music - “Yes Ma’am” by Cullah is licensed under an Attribution-ShareAlike License. Check him out. He's Awesome! / @cullah
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#GrapefruitCello #Pompelmocello #GrapefruitLiqueur
Being Italian I can’t wait to make my own
Yeah, you've got to:-)
Brilliant video recipe my man. We had a liquor in South Africa 20 years ago called Pampulmous (Grapefruit schnapps), and thanks to you I now have 2 litres of some of the best grapefruit liquor I can remember. Brilliant, thank you.
I have a beautiful grapefruit tree that produces large, on-the-sweet-side fruit. Organic!! Can’t wait to try this recipe!
Making this tomorrow 🤪 cheers 🍻
Good luck!
Nice! I’ve been making lime and tangerine lately. No idea why I didn’t think about grapefruit! I told myself I was going to ease back...fine. Thanks bearded and peer pressure.
Haha:-)
Wonder if this reacts with heart meds? Can't eat grapefruit with some meds.
A box grater is a good way of zesting citrus fruits.
My 4 sided box grater leaves little pith! 👍
Awesome!
Awesome video! I just made Jesse’s lemoncello with UJSSM. One simple thing I found useful was using a handheld cheese grater (instead of a knife) to scrape the pith off of peels.
Those are "grate"! Sorry, I couldn't resist the pun;-)
Got to love it when you mess up and the product comes out better.
Love it, still want to make Limoncello..
I was a breath away from dumping this stuff on the bonfire until I tried it with juice. So glad I tried it.
Definitely make some limoncello, brother!
@@BeardedBored like you told me happy accidents make some of the best products, can your merch be shipped to SA...
@@BEAVERDIY I think it can? Maybe?
Grapefruit juice and vodka is extremely refreshing. Grapefruitcello, the thought has my mouth watering.
Great stuff, Brother Bearded! Thank you.
Now is the time to think about Nocino for Christmas. Google if is not familiar to you. The tradition concerning white clad barefoot virgins…er, look it up. June 24th is the date in Modena, Italy.
Love your work and look forward to your videos!
I'll look into nocino, thanks!
Don’t wait too long - Texas walnuts start getting too hard to cut through after Memorial Day, though this year the grace period should be a bit longer. Pecans are very closely related to walnuts; they can be harvested around Independence Day; though they seem to be much more potent and tannic than walnuts.
If you have missed the window in Texas there are orchards/growers that ship. Interesting stuff, Nocino!
I love grapefruit!!
Wish I had some lastnight when we had chicken Parm.
Better make some for next time;-)
Made the lemoncello it's great made the rum to thank you so much for these recipes
Great video. I have been doing this recipe for many years now. It always comes out great with the juice included. I use agave syrup instead of sugar. Got it from an old Greek friend of mine many years ago. Also your sodium carbonate trick worked wonders for my experimental spirit run. Thanks again. God bless you.
Thanks so much for the Agave advice! I'll give that a try. Glad the sodium carbonate helped:-)
Yummy 😋
Great video and recipe. Thanks for the answers in your Brewbird interview. I appreciate it. I am sorry I got caught up with work and forgot to send you questions for Brewbird. Thanks aging cheers
Glad you enjoyed it:-)
I havent made cello before but will be soon but I gota say for those like me who think this is too much sugar, I have made blackberry liqueur and sloe gin with just 1 teaspoon of sugar per cup of liqueur and people love it, although they get it for free so they may just tell me this alot so il make em more.
The level of sweetness really is subjective and you can definitely start much lower and add more later. That said, the bitterness and acid in citrus fruits really need the more sugar to balance out their flavor. Your taste buds will be your guide;-)
Bearded have you tried adding sparkling water to the chello? Just to see what it tasted like, sort of like an alcoholic soda.
Not yet, but I'll give it a shot. Thanks!
@@BeardedBored should be like one of those fancy citrus sparkling beverages, but one that'll put you under the table.
Good morning Bearded (10am in PL 😉). I made my own graf. Mixed already fermented beer 1/3 and cider 2/3 (my comment couple mths ago). It turned out extremely well, very smooth. Its a great way to experiment if somebody makes beer and cider at the same time. Cheers 😉
I'll have to try that next time I have some beer and cider ready at the same time. Thanks brother:-)
I’m finally getting to this recipe, thanks!
Good luck on it. It keeps tasting better:-)
We love ‘cellos! I have not used the juice in the ‘cello, I save it and make ‘cello wine😉. The wine will ferment dry and a little puckery but you can add some sodium metabisulphate and back sweeten. The wine has a lovely citrusy aroma. My wife likes to make a wine cocktail with just a little ‘cello and some chilled wine. I always try to keep some on hand in the freezer. Pro tip: you can dry the peel for future escapades.
Great tips! The wine sounds delicious.
Lmao, that intro was awesome. Love the "Cello's". So tart and tasty.
Thanks man:-)
Hi Bearded I love lemon Cello I bet this is delicious going try this Thanks and Cheers!!
I am not a fan of grapefruit and still really enjoyed this. Surprised myself;-)
Nice👍 thanks mate my mrs is gunna luv this
Good luck on your batch;-)
wow! ironically, I am currently making 'cellos'...I've got Irancello (orange) and limoncello made and maturing in the cabinet. Finding it hard to keep up with it as it is a family favorite. I never thought of grapefruit and will be on my way to the store for grapefruits!! sounds wonderful and am sure it is as the other 'cellos' are amazing. Thanks for the new inspiration!
Limes work too!
Perfect time for it;-)
I’m making this…
Oh, skeeter pee! You’ll need to google it, I can’t post the link, amazing alcoholic lemonade
Also went on Amazon to by sodium carbonate, already had it, washing soda! Was under the sink.
Worked a treat! Thanks mate. My new favourite tip/trick!
I'll look up the skeeter pee, LoL:-) Glad the SC worked for you.
czcams.com/video/oLvdbub8NLg/video.html
Hey B&B, Wow that color is looks amazing on camara. It literly left my mouth is waterxing.
Yeah, it turned out great:-)
That's funny that you're making this . I just started the orange and also doing
Basilcello.
Make your Agave Spirit and soak lemon, lime and orange peels for a week. No simple syrup needed.
Good idea!
Awesome! I love limoncello and really want to try this grapefruit version. Summer’s around and restrictions are easing. By the end of next month I’ll be fully vaccinated and hopefully immunised. That means BBQ with vaccinated family.
It's really nice after a big meal:-) Congrats on the vaccinations!
We have a little orange tree in our house that gives ping pong ball sized oranges (called a calamondin orange) and we make an orange liqueur with it… tasty stuff. My wife likes it with tonic water, I like it with an orange seltzer water we get here called Bubly.
Got to do this!
i have done this with orangepeel and made chello, but this one definetly i will try in the future!!
I'm excited for my orangecello next week. Smells amazing so far. Going to see if I can do something special with it;-)
@@BeardedBored would be nice!
i just did peels in 52% alchol with sugar(no idea how mutch just added until sweet enough) and let it sit for a month. after bottling leave it for a nother week or 2, makes a real diffirents in taste, way smother if you wait some time :)
happy distilling!
Another great video man looking forward to the orange video as I've thought of doing it after Jesse's limonchello recipe 😀 but never got round to it
I'm looking forward to it too. My whole family is waiting for me to finish it so they can drink it;-)
I’ve made limoncello and arancello before. Guess I will post a video on how to make them.
That looks so good!!
It was!
I was hoping with you culinary background you had specialized citrus peeler you could recommend that makes peeling easy while getting zero pith 😅
Great video.
Microplanes are great, but I broke mine right before the video shoot day;-)
Holy shit, I was literally going to start a batch of limoncello tomorrow, and I absolutely LOVE grapefruit. Guess I'll be changing gears and working on this instead :)
I always suspected that I'm psychic! 😂 Good luck on your batch.
I've been thinking about making a citrus blend and blue peaflower 'cello (see empress gin for what that adds to a cocktail) I've got a bunch of experiments I plan to send to send to the liquor fairy before I move in a few months (I absolutely am not carting several gallons of proto booze to a new place. I'd rather pull it all early and start fresh when I get there.) and that should give me a rather good base to play with. The washes are spiked with fruit juices that I think will really pop in a 'cello so I don't think I'm going to try for a neutral to make it.
Sounds like a really cool idea! Good luck on your move.
Nice i have to try this one day. I wonder how a cello will be like if many different citrus fruits are used to make it.
Dat's da stuff!! It's like Deep Eddy on crack. Lil cuties is the one I want to do next.
Yum!
30-35%.... That was my biggest mistake. I made Black currant liquor from my 87% TPW . I was distracted and added the sugar to the alcohol without the math..... I think it's around 40-45% plus ABV. Tastes great... But should be drunk in a very small glass.
Yeah, the proofing calculator is so helpful. For your current batch you could always dilute it with some blackberry juice, little bit at a time, tasting as you go until it hits a lower abv "feel".
@@BeardedBored and ruin the fun of seeing the faces of my friends when they taste it for the first time?
BTW I don't use the calculator. It's an easy calculation of c1v1=c2v2.
You do great content mate keep it up. You are using the wrong type of peeler mate. I also tried this type of peeler You get to much white pith. After I watched jesse from still it do his lemon cello recipe he uses a much wider type of peeler and it gets no white pith when peeling. Give that type a go n see how you go. Enjoy
I switched to a microplane for peeling my latest limecello batch. Way better result;-)
Nice cocktail, use caramel or jelly ranchers instead of grapefruit next time. Age it for a few month in a freezer.
My wife always tells me not to take the pith, but she also has a lithp
HeHeHe!
Hahaha!!
Everybody talks about the peth being bitter but I've eaten it, it's not even slightly bitter and I'm sensitive to bitter things, can't stand coffee for instance.
White pith is not bitter. Bitternes is coming from oil on the peel. Just eat only the white pith and see
hello. I am new to your channel which I am already loving. I found you as I have limes and grapefruit in my yard. I wanted to know if I can make grapefruitcello with grapefruit that is not sweet at all? Thank you.
Yes absolutely:-)
@@BeardedBored Thank you
Hi. Quick question. After you've peeled the grapefruit and added the clear liquor to sit for 5 or more days, you squeeze the grapefruits you already peeled and make the juice syrup. Does that juice/sugar syrup sit in your fridge for the remaining 5+ days? Does the sugar recrystallize?
I actually didn't squeeze the juice until I was ready to mix everything together. I had the grapefruits in zipper bags to keep them fresh. I hadn't planned on using the juice at all until yesterday when I finally figured out the recipe;-) But you could definitely squeeze them and make the syrup on day one. Even if it recrystallizes you can warm it up on the stove to re-liquefy it.
Does adding the juice effect its shelf stability though? Or is it enough alcohol at 35% or so that it doesn’t oxidize or anything?
Bearded and chelloed lol
Hey bearded wanted to make a watermelon moonshine I see everybody using raisins or tomato paste is that because they need a yeast nutrient if so can I just use fremax yeast nutrient instead of said paste or raisins ?
You sure can:-)
Hey Bearded, I have a lemon & mandarin cello almost ready. Question for ya: did you lose 10+ ABV points during maceration of the skins???
Hmm, I have no idea. I didn't think to check the alcometer before I added the syrup. I'm sure it dropped some because it's pulling some liquid from the peels, but I don't know if it'd be enough for 10%. For the abv and volume I started with, that'd be an added 137ml of liquid added from the peels. I didn't see that kind of noticeable increase in volume. I'll check it on my orange cello. Not sure if the density of whatever is extracted from the peels will read the same as water though. Probably would need one of those high end digital alcometers to be really accurate.
After you make it
Can you keep it outside and got how long can you store it outside.
Or you have to keep in the fridge only
Could you please do a recipe for a lime or key lime cello? That would be "baller" indeed!
What if I used grapefruit juice and sugar instead of water? Thinking it might work out better as I'm making a quarter of the amount of the recipe
In mexico 96⁰ alcohol Is banned, i need a special permission to get It, should work with regular vodka ?
You can use vodka. You'll need less water, so make sure you use a proofing calculator to get the amount right, otherwise it will be too weak.
I made this for my buddies birthday. I just mix the grapefruit sugar suryp but keeps separating. Will that change in a week or two, or do I need to do something else.
I wonder if you can cold crash or age it to clear the oils?
Maybe, but that's where the flavor is, so I wouldn't heavily filter it.
The oils is what makes this drink and what proves that the extraction was successful. Non-milky and “thin” cellos are usually a sign that a low-proof alcohol struggled to extract anything. Also, very old cellos tend to become clear over time especially if stored in the freezer very long, but they also don’t taste as good (subjective 🤷♂️)
What are your thoughts on using a zester? You would need to put it in a reusable tea bag. I keep wanting to do it that way but I keep forgetting to buy one. Lol.
As long as the zester is good quality and really sharp, then it'll do well. I threw mine out in frustration because it was crappy. Microplanes work well too.
@@BeardedBored good point. Maybe next time I'm out ill try and find one of each.
So small update if anyone sees this. Zester works great and I think it will shorten the time for maceration to a day or two. it doesn't cut deep enough into the skin so the pith is left behind and the oils are pretty much at the surface. After 30 min my maceration is so orange I can't see through it.
@@JasonBelliveau Nice!
Luv u phucker lol
Limechello 🤷🏻
Limecello Margaritas!
C1V1=C2V2
"And that's how you lose subscribers."
😂😂🤣
I never know what's going to make them drop me, but usually the funnier I think something is the higher the chance I'll drop a few. So far so good though🤘
@@BeardedBored If they can't appreciate top-notch humor, that's their loss.
@@HisVirusness Agreed:-)
Yeah.
Fucked that one up myself....
9 months ago...
Then thought fuck it! I'll just distill it again.
I did.
It was horrible.
I decided to put it a side to keep it as cleaning agent.
3 months later I needed to clean something and obviously put my finger in to taste it(that's wat we chefs do). Wtf. The bitterness was gone. Not just a bit. Almost all of it.
If you can, please try and verify.
Any subs lost from that intro are better off gone!
There’s a joke about my experiences, Glasgow, high proof spirits & babies in there… but it’s 10am on a Sunday
😂
Had me right up till you said grape fruit (insert sour looking face here). These fruits have nothing in common with grapes...
Yeah, I hate grapefruit, but a lot of my family members love them. This is the only way I can enjoy them,:-)
Basically the shelf life of your recipe was just destroyed by adding fruit juice. Save it for the cocktails. Just a thought.
It actually stayed fresh in the pantry for several months.
@@BeardedBored no vinegar?
I swear you are slightly pissed
"And that's how you lose subscribers" hahahah! No that's how you cull the herd of the those lacking a good sense of humor.
Thanks McK👍
Yep my thoughts exactly.
Amen!
Lose subscribers ??? Nevaaaaa !!!!! ( New England drawl for never ) ha ha ha
Thanks man!
Can I use honey instead of sugar?