Ingredients

9 oranges, well scrubbed

1-750-ml bottle of Everclear or other overproof grain spirit (140-plus proof)

3 cups granulated sugar

3 cups boiling water

 

The making of...

1. Peel wide strips of orange zest (avoiding as much of the white pith as possible) with a sharp vegetable peeler; reserve oranges for another use. Add the orange peels to a 1-liter (or larger) airtight container, and top off with the Everclear.

2. Let stand at room temperature in a dark place for at least 3 days and up to 1 week.

3. After the infusing period is over, stir together the sugar and boiling water until the sugar has dissolved; allow to cool. Combine the orange peel/Everclear solution with the sugar syrup in an airtight container (two, if necessary for space), and refrigerate 1 day.

4. Strain out the orange peels, and bottle. Store in the freezer for up to 3 months.

Compliments to Chef Aline!