Homemade Pompelmocello

Name: Homemade Pompelmocello
Yield: 10
Cuisine: American

RECIPE: Excerpted with permission from Preserved: Drinks: 25 Recipes by Darra Goldstein, Cortney Burns, and Richard Martin published by ‎Hardie Grant Publishing.

Photo: David Malosh

October 04, 2024

Celebrate winter citrus with this DIY grapefruit liqueur.

In Preserved: Drinks, authors Darra Goldstein, Cortney Burns, and Richard Martin examine the history of food preservation and how to use the technique in everything from brewing beer to infusing vodka. But their homemade pompelmocello (grapefruit liqueur) recipe is ideal for winter holidays, whether to gift or serve after a big meal. It takes about six weeks to make, but the long steeping process of the ruby red grapefruit peels ensures an intense flavor.

Ingredients

Yield:About 1 1/2 liters

12 large, unwaxed organic ruby red grapefruits, rinsed clean
2 unwaxed organic lemons, rinsed clean
1 (750 ml) bottle 100-proof vodka (about 3 cups)
1 1/2 cups granulated sugar
750 ml water (about 3 cups)
3 sprigs fresh tarragon, plus more for bottling (optional)

Tools:microplane, 2-liter sealable glass jar, medium saucepan, fine-mesh sieve, cheesecloth

Preparation

Using a microplane, zest the grapefruits and lemons, taking care to avoid the bitter white pith; you should end up with 1 to 1 1/2 cups of zest. Place the zest in a 2-liter glass jar or other nonreactive, sealable vessel and pour the vodka over it. Close the jar tightly and leave the vodka to steep in a dark place for 4 weeks, by which time it should have taken on a lovely pale pink hue.

Unscrew the jar and carefully scoop up some of the zest to see whether all of the essential oils have been extracted from it. If they have, the zest will be white and brittle, and you are ready to proceed. If not, let the vodka steep for another week.

In a medium saucepan over low heat, dissolve the sugar in the water, then set the pan aside and let the syrup cool to room temperature. Once it is cool, pour the syrup into the vodka mixture, adding the tarragon if desired. Stir well and seal the jar again. Set it in a cool, dark place for another 2 weeks.

Place a fine-mesh sieve over a bowl and line it with cheesecloth. Carefully pour in the syrup to strain out the solids. With your hands, gather the ends of the cheesecloth and squeeze out all the remaining liquid so that the zest is as dry as possible. Discard the zest. Taste the liqueur. If you want it sweeter, make a little more simple syrup by boiling together 2 parts water and 1 part granulated sugar until the sugar dissolves. Once the simple syrup has cooled, you can add it to the grapefruit liqueur.

Transfer the liqueur to bottles or jars and cap them tightly. If you like, you can add another sprig of tarragon to each bottle. We like this liqueur best chilled, but it can also be served at room temperature, or straight from the freezer for an extra-refreshing drink. It lasts indefinitely.