Seasonal House Made Cello Recipe
Make Seasonal House Made Cello Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Flavoring Ingredients
Method
Preparation of Base
- 1
Combine Vodka and Sugar
In a large pitcher or bowl, combine the vodka and granulated sugar. Stir until the sugar is completely dissolved.
- 2
Add Water
Pour in the water and stir again until well mixed. This will create the base for your cello.
Flavoring the Cello
- 3
Prepare the Fruit
Wash the seasonal fruit thoroughly. If using lemons or oranges, zest them before juicing to enhance the flavor. If using strawberries, remove the stems and slice them.
- 4
Combine Fruit with Base
Add the prepared seasonal fruit to the vodka-sugar-water mixture. Ensure that the fruit is fully submerged in the liquid.
- 5
Add Fresh Herbs
Gently bruise the fresh herbs (like mint or basil) to release their aroma and flavor. Add them to the mixture.
Infusion Process
- 6
Infuse the Mixture
Cover the pitcher or bowl with plastic wrap or a lid. Place it in a cool, dark place to infuse for at least 5-7 days. The longer it sits, the more intense the flavor will be.
- 7
Taste Test
After 5 days, taste the cello. If the flavor is strong enough for your liking, it’s ready to be filtered. If not, let it infuse for a few more days.
Filtering and Bottling
- 8
Strain the Mixture
Once the infusion is to your liking, strain the mixture through a fine mesh sieve or cheesecloth into a clean bottle to remove the solids.
- 9
Bottle the Cello
Transfer the filtered cello into bottles. Seal tightly and label with the flavor and date. Store in the refrigerator or a cool place.
