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.
Two years ago, my mother was with me at my local Costco and we were waiting in line at the return desk, watching people push 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!
My 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.
Lots more kumquat recipes!
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 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.
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.
Nutrition Information:
Yield: 40 Serving Size: 1 small glassAmount Per Serving:Calories: 45Total Fat: 0gCarbohydrates: 4gProtein: 0g
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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! :)
I can’t wait to try this! Short Wikipedia search shows that Everclear is grain alcohol and the lowest proof that is made is 120 (60% alcohol) and goes up to 190 proof (95% alcohol). Not sure if you’re using Everclear or some other alcohol? 45 proof would be 22.5% alcohol content and low to average for a liqueur…before adding the sugar water. Most vodka is 80 proof (40% alcohol), which is why liqueurs are often lower than that in alcohol content (diluted by the sugar water). I think I’ll try the 120 proof and see how it goes! Sounds like a wonderful bright drink to sip during the snowy winter, reminding us that summer is coming. Thanks again!!
Dear Christina,
Late questions:
1.Is the weight of 2 cups of kumquats similar to 500 gramm?
2.We have only 95 alcohol, will it work?
Thanks in Advance,
Since I don’t have kumquats right now, take a cup that holds 8 oz of liquid and fill it with kumquats (2x).
If your alcohol is 95 proof, that is double the strength of what I use, so use half the amount and replace the other half with water (or you can adjust to your own liking. You could use it full strength and dilute it afterwards, too. Good luck!
Hi Christina,. My reaction would be the same as your mom’s times 10!! Writing from Ottawa Canada and would love to get your and/or help from your readership. I would love to find out which Costco US locations sell kumquat plants or which nurseries sell kumquat plants. I have had absolutely no luck in Ottawa in my quest to own kumquat plants. Many thanks in advance. I would so love to try out your recipe for kumquat liquour. The recipe is so lovely.
Hi Jen, I think it would be difficult for you to find a kumquat tree in your location (you’d probably have to mail order one, IF they’d send it to your location). You know that you’d also have to bring it inside for the winter, right? Only other option would be driving to a place like Florida to buy one and bring it home! Yikes!
I am five years late to the game. Made one batch and my husband really likes it. We had a bumper crop this year so am making more. Question- how long will it keep in the fridge once made?
hi Sharon! NEVER late to the liqueur game! :) I don’t keep mine in the fridge, but it’s a liqueur, should last for years! Enjoy!
Second bottle in process. Second question. Is there anything I can do with the alcohol soaked (120 proof) kumquat rinds? Part of me hates to throw them away, but they are way to strong to eat air add to stuff.
Hi Sharon, I too hate to throw things away, but all the goodness and flavor has been taken out and as you said, too strong to eat or use, so unfortunately, I don’t have a suggestion :(
If you use the whole kumquat for your liqueur, when finished (I leave mine for 3months) the fruit can be dipped in chocolate.
I use 120 proof (60% alcohol) There is no need to keep it in the freezer.
I am still sipping the liqueur made over 10years ago.
Mike
South Australia
Best to keep in the freezer, will last as long as you don’t drink it lol
Haha!
[…] Kumquat Liqueur (A Kumquat Version of Limoncello) […]
When I was in Corfu I bought some Koum Quat (liqueur) and candied kumquats. Both were delicious, but especially the Koum Quat. When I got back to the states, I tried to buy some and had no luck. Apparently they don’t ship outside Europe. Since then I have wanted to make my own. I have made limoncello, but that used only the zest – deeper than the zest is quite bitter. I was surprised to learn that the kumquat rind is sweet, but that makes sense, because the candied kumquats were not bitter. This spring my wife gave me a kumquat tree about two feet tall, and I was amazed at how many (small) kumquats it produced the first season. I plan to use your recipe, but I was wondering…is there some use for the juice and pulp?
[…] Got kumquats? Try this kumquat liqueur! […]
[…] are great when used for marmalade, lots of citrus dishes, and even liqueurs and […]
Thanks Christina, have just finish your recipe, it’s very good !
Now i know what to do with the kumkouat of my garden.
That’s wonderful, Sylvain! Here’s another idea: you could make my whole orange cake, but substitute kumquats for the oranges (just take the seeds out first). :)
https://www.christinascucina.com/sicilian-orange-cake-using-entire-orange-peel-juice-pulp/
Just a clarification: 45 proof Everclear?
I thought Everclear only came in 151 and 190 proof. Do you water it down?
Thanks!
[…] They are great when used for marmalade, lots of citrus dishes, and even liqueurs. […]
[…] project for 2016, kumquat liqueur. I also said I followed (rather loosely as it turns out) a Christina’s Cucina recipe for making […]
[…] followed a recipe (sort of) I found on Christina’s Cucina. The site was very helpful and the recipe was simple and straightforward. I really enjoy her […]
Why do you recommend against using vodka? Are you just not a fan, or are there other reasons. I’m asking because I have some kumquats and I have some vodka. :)
Hi Johanna, oh I’m definitely a vodka fan, but it just didn’t work when I used vodka to make limoncello. It was terrible (in my opinion), so that’s why I advise against it.
Okay, thank you!
We live in England and our daughter bought a bottle of Dennis & Corfiot Kumquats Delicious Liqueur for us whilst in Kefalonia, Greece on holiday. We really love it and wonder if there are any suppliers of this Liqueur in England as we are running out!! Is there any chance of you being able to supply us with the name of a supplier in England?
Best wishes,
Margaret & Stuart Whitehead
Hi Margaret and Stuart, I just did a quick google search (us and uk) and found nothing. My suggestion is that you check at your local liquor shop and see if they can source it for you? Or you may just have to take a trip to Greece! Good luck!
Beers of Europe Kings Lynn stock Koum Quat from Corfu.
Thanks, Derek!!
where did you find the absolutely beautiful bottle for your liquer?
Hi Ruth! Apologies for my delay in responding. Your comment ended up in my spam folder for some strange reason. I believe I bought the bottle at Home Goods. Do you have one near you?
mhmmm
Dear Christina, what an elegant and exotic idea. I have never had a kumquat before but this sounds like a wonderful fusion. xo, Catherine
It’s definitely a likable sort of drink, Catherine! :)
This is one that I haven’t tried! I would love it if you would link it up to Tipsy Tuesday at Grey is the New Black!
Sounds good, thank you, Pam!
Oh, you must have the patience of a saint, Christina! Peeling those tiny little kumquats!! Our kumquats are just ripening, so maybe I will need to get my big boy peeling pants on and do this! Sounds like our recipes are very similar but I use 190 proof Everclear. I bet kumquats are perfect for this purpose! Thanks for the creative idea! xo
Actually, our kumquats were larger than my avocados this year (which means we got pathetic sized avocados!) but the kumquats weren’t that tiny. My mother actually peeled these when she was here, but she makes Kumquat Marmalade which is REALLY time consuming to slice up each one and remove all the pips!
I love kumquats. I’ll bet this is delicious!
I would never have dreamed how easy this is to make, I love it and will be looking for kumquats, for sure!
Interesting. I love kumquats in salads and scones and never thought of drinking it. Fabulous.
And I’ve never thought to put them in salads and scones! Too funny! :)
What a great idea for a bit of a switch from traditional limoncello – I bet this version is amazing! Such a cute story, and the very same reason I have a fig tree…basically for my Ohio-based mom (although I’ve been wholeheartedly in love with it for years). :)
Too funny, Patricia…guess what else I have because of my mother: a fig tree!! Yes, she got a cutting when she was out here once, from a friend of mine. My dad stuck it in a pot and now it’s a full fledged tree and I have over 50 figs on it at the moment (not ripe yet). Italians…what can you do? haha! :)
I’ve made Limoncello and love it! So this really appeals to me. How cool to find a Kumquat tree in Costco! I’m like your mom – I get excited about asparagus in the garden and a good harvest of fruit. I bet you had to work hard to peel all those fruits! Wonderful!
These liqueurs are so simple to make, but people are really impressed by them, Tricia. Yes, actually Costco sells lots of fruit trees here in LA. :)
Wow, how big are your cumquat fruits that you can peel them like that Christina? I love the sound of this one… have always wanted a cumquat tree. Only managed to get lemons in the last three years, so this is still on my list x
These kumquats are definitely large enough to peel, much larger than ones I’ve seen the the store. Yes, I’d say if you can grow one, get one! They are so tasty (I did a post on how to eat them so they are sweeter: squeeze the sour juice out)!
Love that liquor or limoncello ish liquor. Sounds wonderful. Your bottle is beautiful.
Thank you, Suzanne!
I’m confused! You say alcohol and that you don’t recommend unflavored vodka, so what do you recommend? =) Did I miss something?
Hi Debbie, I’ll have to go back and clarify as I can see how you misunderstood the recipe. What I meant is that you should use alcohol as a first choice, but I know it’s hard to find in some states, so I suggest vodka as an alternate choice, but I know that it doesn’t taste as good. Is that more clear? Let me know, thanks! CC
Well, I’m not very well versed in liquor or spirits, so I guess I don’t know what “alcohol” is. We use vodka for some recipes and brandy for others and we make our own wine from our blackberries and pears. =)
Can you buy Everclear in your state, Debbie? That is pure alcohol, stronger and better for making liqueurs.
Dear Christina,
This sounds yummy. I never had a Kumquat tree before. Here on Long Island I don’t think it would work well with the weather so different. But I do love Kumquats and your recipe sounds like it would be something I would love. I understand your mom, I would get excited like that of course about foods, but my other passion is yarn as you know I knit and crochet. So if I saw yarn go by three times in a cart, I would go back in the store and find that yarn. God bless your mom, she sounds like such a fun person. Enjoy your drink…Thanks for sharing. Have a great and fun week….
Dottie :)
No, kumquat trees definitely wouldn’t grow on Long Island, Dottie. Especially with a winter like you just had! I dont’ think I would survive! haha! That’s lovely that you knit and crochet, I’m useless at those! Have a lovely week!
My neighbor has a beautiful kumquat tree – I’m going to bring her some scones in exchange for some of her fruit – I love this!
That’s what I call a win-win situation! CC
Ok Christina, I just love your mother. Yes a kumquat tree would be very exciting to me too. Love that you got enough harvest to make this lovely liqueur. The color is beautiful and I can almost taste it…mmmm. Wonder if you could candy that infused rind? Absolutely loved this post!
That’s funny that you said that about making candy from the rind because my husband tasted one and said it was delicious as it was! However, I forgot that kumquat rind is sweet and threw them in the garbage! He wasn’t too happy! I think I’ll edit the recipe to mention if someone wants to experiment with the rinds, there’s already at least one fan! :)
When I lived in Orlando I had several kumquat trees and when I moved to Australia I was determined to have them here. I planted several in enormous pots on the deck and then we moved. I should get some more big pots because they are really beautiful.
I never thought about making limoncello-ish with them!
That’s a shame to have to leave plants and trees behind! I actually brought a palm tree with us when we moved from our old house, so I understand the feeling! CC