Triple Sec

I came across this recipe just in time.  I was fresh out of Triple Sec and down to my last dash of Cointreau and I was going to go out and buy an orange liqueur when I came across this gem.  I love, love, love margaritas and since I love making my own homemade liqueurs I decided, “why not?” (if you’ve been following me from the inception of this blog, you probably have realized that I just go for it when it comes to making my own food.)  I had just gotten my crate of oranges from Pearson Ranch California Oranges and wanted to use a few for this liqueur and am I glad I did.

Homemade Triple Sec!  Can’t wait to try this!

It’s ridiculous how excited I am to share this liqueur recipe with you.  It’s just so, so yummy and if you start it now it will be ready by summer.   Can you say MARGARITAVILLE?  Eat your heart out Buffet!  These help make *the best* homemade margaritas – ever!

Also, did you know that it’s International Scurvy Awareness Day?  Limestrong is a non-profit organization who’s focus is to “eradicate” scurvy.  Now, we know that scurvy will never be eradicated but through awareness we hope to reduce any new develpments.  Scurvy is a condition caused by the lack of Vitamin C and a way to combat ever getting scurvy is by eating fresh fruits and veggies, especially citrus!  So, yes, go make a margarita with your new homemade triple sec!  Your body will thank you!
 To make the Triple Sec you want 10 oranges.  Using a vegetable peeler, you want to peel the zest from 4 oranges (much like we did for the limoncello) and put them in a half gallon jar.  Next you want to juice the oranges until you have 2 cups of juice.  In a large pan, you want to heat sugar and water until the sugar is dissolved, then, while stirring, you want to add the orange juice.  Cool the syrup completely and add it to your half gallon jar.  Then add the vodka.  You can also use everclear but since only four cups is used in this recipe, I decided to use vodka.  Cover and place in a cool spot for at least a month.  Strain and bottle.

I see soooooooo many margaritas in my future!
Triple Sec
Yield:  about one and a half 750ml bottles
10 oranges
4 cups sugar
1 cup water
4 cups vodka or grain alcohol
  1. Using a potato peeler, zest 4 oranges, much like we did for limoncello.  Add the peel to a half gallon jar.
  2. Juice all the oranges until you have 2 cups.
  3. In a large pot, heat sugar and water until all the sugar is dissolved.  Once the sugar is dissolved, slowly pour in the orange juice while stirring. Bring to a simmer and cook for 5 minutes.  Take off heat and let cool completely.
  4. Once the syrup is completely cooled, pour into the half gallon jar over the orange zest.
  5. Add vodka or grain alcohol.
  6. Cover and let steep in a cool spot for at least a month.
  7. Strain and bottle
  8. Enjoy summertime margaritas!

Bar Top: Frozen Pomelo Minty Margarita

Now this is a margarita you can eat with a spoon!

This is quite a yummy take on margaritas and my own special concoction!  Since pomelos are pretty fibrous and not very juicy, this margarita is best serve frozen.  Remember the left over  mint syrup we had from canning the grapefruit in minty syrup?  We are going to use it here (see, I told you not to throw it out!).

First, you will segment your pomelo.  Now that you have your pomelo ready to go, you will need the following:  Tequila, cointreau, fresh lime, minty syruip, pomelo segments, ice, bar shaker, shot measure, and a blender.

Ignore everything in the background…I have a small kitchen, ok!

In your bar shaker, throw in a small handful of pomelo segments, add about a 1/2 oz cointreau (or triple sec), 1/4 oz minty syrup (or to taste),  juice from half a lime, and 2oz of tequila (oh, who are we kidding?  Make that 3!).  Place the top on your bar shaker and give it a good shake.  Next, throw a few ice cubes in there, pour into your blender and whir it up into an adult slushy.  Rim your gass with kosher salt, pour in your margarita, and enjoy!
haha, you can see some lemon zest drying in the background – oh, and my very sad basil plant…
Frozen Pomelo Mint Margarita
Generous pinch pomelo segments
1/2 oz cointreau or triple sec
1/4 oz of minty syrup or to taste
Juice from half a lemon
2 oz tequila
Kosher salt
  1. In your bar shaker add pomelo segments, cointreau, minty syrup, juice from half a lime, and tequila.  Give it a good shake.  Add a few ice cubes, pour into blender, and blend well.
  2. Rim a glass with kosher salt, pour in glass, and enjoy!