Grapefruit Cello

Grapefruit Cello
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

How to make grapefruit cello, courtesy of Chris Donahue at Casa Nonna. 

8
Servings
336
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Liter  Everclear
  • grapefruits, peeled
  • grapefruits, zested
  • 8  Ounces  water
  • 22  Ounces  simple syrup, to taste

Directions

Combine the Everclear, grapefruit peels, water, and simple syrup to taste in a container. Let sit for 30 days, and add the grapefruit zest. Let sit for another 15 days. Filter the limoncello (using a permanent coffee filter or cheesecloth strainer), and bottle.

Nutritional Facts

Total Fat
6g
9%
Sugar
2g
2%
Saturated Fat
1g
4%
Carbohydrate, by difference
68g
52%
Protein
5g
11%
Vitamin A, RAE
36µg
5%
Calcium, Ca
50mg
5%
Choline, total
1mg
0%
Fiber, total dietary
6g
24%
Folate, total
12µg
3%
Iron, Fe
4mg
22%
Magnesium, Mg
62mg
19%
Niacin
4mg
29%
Phosphorus, P
159mg
23%
Riboflavin
2mg
100%
Selenium, Se
9µg
16%
Sodium, Na
28mg
2%
Thiamin
2mg
100%
Water
24g
1%
Zinc, Zn
2mg
25%

Grapefruit Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Grapefruit Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.