Kumquat liqueur is similar to limoncello, but based on kumquats instead of lemons. It’s a great way to use kumquats if you have a generous harvest.
There’s a little story behind this kumquat liqueur. Two years ago, my mother was with me at my local Costco, and we were waiting in line at the return desk, watching people as they pushed their carts out after finishing their shopping.
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Someone walked past with a kumquat tree in their cart and my mother gasped, and I must admit, it was a lovely little tree. Then another person went by with a kumquat tree, and I could tell my mother was going to lose it. You see, my mother doesn’t ooh and aah over shoes, or jewelry or fancy cars; she loses her cool over babies, baby animals, and–plants!
24 Hour Crema di Limoncello Recipe
So when someone pushed the third kumquat tree past us within a matter of about three minutes, I knew it was a sign. Yep, while we were shopping and went past the fruit trees, we put a kumquat tree in our cart, too.
The only thing was that my mother lives in Michigan, so I was the one getting the tree, having no clue where I’d even put it (good thing it was a small tree for patio growing).
That little tree was so prolific its first year, it was very surprising, and it had even more this year, so Mum and I decided to have a go at making a kumquat version of limoncello. Before that, we’d only eaten kumquats fresh.
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I had written down a recipe Zia Iolanda had given me when I was about 19, and I also adapted part of my Zia Francesca’s limoncello recipe that I use and made my own recipe for this concoction. It turned out really good, but fair warning, it’s very strong–like a good limoncello. You can add some milk or cream when serving.
Kumquat Liqueur
makes about one bottle (750ml) recipe adapted from my Zia Iolanda
FULL PRINTABLE RECIPE BELOW
Directions
Peel the kumquats, and place the rind in a large glass jar or container then cover with the alcohol. I recommend using a pure cane alcohol for the best flavor. Seal with a lid leave in a cool, dark place for 10 days.
At the end of 10 days, strain the alcohol and discard the rinds.
Bottle the Kumquat Liqueur
Put the sugar and 10 ounces of water into a pot over medium heat, and stir to melt the sugar. Bring to a boil and simmer for 3 minutes, then remove from heat and cool completely.
When cool, mix the sugar syrup with the alcohol and strain again, this time using a cheesecloth or even some paper towel inside the tea strainer (like I used in the photo above), then pour into small bottles or one larger bottle.
Keep the Kumquat liqueur in the freezer and enjoy as is, or even mix it with some milk for a creamy, and less potent version.
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Kumquat Liqueur (A Kumquat Version of Limoncello)
A "limoncello" type liqueuer made from kumquats.
Ingredients
- about 2 cups of kumquats
- 1/2 liter (500 ml) of alcohol, 45 proof, like pure cane alcohol (do not use vodka) if you use 190 proof, use only 250 ml and increase the water to 600ml
- 1 cup (250 g) sugar
- 10 oz (300 ml) water
Instructions
- Peel the kumquats, and place the rind in a large glass jar or container then cover with the alcohol. Seal with a lid leave in a cool, dark place for 10 days.
- At the end of 10 days, strain the alcohol and discard the rinds.
- Put the sugar and 10 ounces of water into a pot over medium heat, and stir to melt the sugar. Bring to a boil and simmer for 3 minutes, then remove from heat and cool completely. When cool, mix the sugar syrup with the alcohol and strain again, this time using a cheesecloth or even some paper towel inside the tea strainer (like I used in the photo above), then pour into small bottles or one larger bottle.
- Keep the Kumquat liqueur in the freezer and enjoy as is, or even mix it with some milk for a creamy, and less potent version.
Notes
Use milk (or milk and cream) for a creamy kumquat liqueur.
Nutrition Information:
Yield: 40 Serving Size: 1 small glassAmount Per Serving: Calories: 45Total Fat: 0gCarbohydrates: 4gProtein: 0g
Nutrition information is only estimated.
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[…] for other blog posts! In the meantime, enjoy my blogger friends' beautiful cranberry liqueur and kumquat liqueurs – and don't forget my limoncello! Scroll below to find a printable recipe […]
I made your kumquat cake twice and jam about thrice. I’m still experimenting with the right time to take the jam off the heat. I have a candy thermometer and do the dish in the freezer trick but sometimes it’s difficult to know when. I have just put in for kumquat liquer as well…
Oh that’s wonderful, Niloopa! I’m sure you will get the hang of it after a few times! Hope you enjoy the liqueur!
What do you suggest to do with the fruit of the kumquat after using the peels? I know the juice is sour, but I don’t want to waste a pile of kumquat insides! Tia
Hi Brianne, you can make jam, especially if you have some more kumquats with the rind. Here’s the jam recipe.
How soon after making the kumquat liqueur does it need to be refrigerated?
As soon as it’s ready, but I keep mine in the freezer, Richard.
Pure Cane alcohol is hard to come by in my small town. Is there a substitute that you recommend?
You can use Everclear or vodka but I really don’t recommend it because it simply doesn’t do the recipe justice. I have tried both and won’t use them again, sadly. :(
What about rum like Cachaça? Or any other sugar cane based rum?
Hi Kaylee, that might be a nicer flavor profile to be honest, although I have never tried it and can’t be sure. Can you try half a batch to see how you like it?
I have done cumquat liquor by different recipes and with both the juice still in them and squeezed out, with brandy vs vodka and they all end up pretty similar to me. There is still that puckery sour note I’m addicted to. Another recipe just mixed everything in from the get-go, including undissolved sugar. I would dissolve it for sure always now, so I don’t have to frequently shake/stir it. They are all delicious.
Thank you for taking the time to put up all the cumquat recipes. They are very valuable and I will treasure them. Now. I need some trees.
You’re so welcome, Arianne! Mine are just starting to turn orange, but they won’t be really sweet until January or February. I hope you can get some (I have a small one in a pot and it bears a lot of fruit).
Our cumquats are quite small, about the size of large cherries, so rather than peel five and a half kilos of them I used a juice extractor. It worked a treat and should provide us with enough mushed peel to make make about a dozen litres of liquor plus a couple of litres of cumquat juice that we can mix with other juices and fruit for smoothies and the like. It is quite bitter though and needs to be considerably sweetened. Don’t overdo the cumquat juice as it can overpower the other fruits.
Good idea! Yes, the juice is the sour part of the fruit. :) Glad you like the liqueur!
So I have a really dumb question – can I mix the alcohol and water with the rinds and let them sit for 10 days? I’ll use less water when I boil down the sugar. Also, curious if anybody has let the rinds and alcohol sit for longer than 10 days? I suspect all the flavor it out of the rinds after day 10?
Thank you.
Hi Thomas, I don’t think it’s a dumb question, but I would say, no. What would be the purpose of doing this? The alcohol needs to pull the flavor from the rind and if it’s diluted, you may end up with something that could possibly make you sick? I wouldn’t chance it. You can leave it longer, but my limoncello recipe is ready in 24 hours, so I agree with you: after 10 days, the flavor is out of the rinds. Good luck!
CC
Can you leave the kumquats whole for a sweeter liqueur?
Actually, the juice from kumquats is the sour part of the fruit, so it will have the opposite effect if anything. It’s already quite sweet since the skins are sweet! :)