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!
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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. Editing to add, there are so many ways to use kumquats, like this kumquat jam and kumquat cupcakes.
Looking for more kumquat recipes? Just click here: 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 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 (see notes)
- 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.
- Try to find pure cane alcohol (do not use vodka) if you use 190 proof, use only 250 ml and increase the water to 600ml
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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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! :)