- 16 clementines
- 1L Asda Triple Distilled Vodka
- 250g caster sugar
Carefully remove the zest from the clementines with a fine grater, making sure you don’t include any of the white pith.
Put the zest in a 1L sterilised jar and pour over the vodka. Set the jar aside in a cool, dark place for a week to allow the flavours of the clementine zest to infuse. Give the jar a shake from time to time, to ensure the flavour is evenly mixed throughout.
After a week, put the caster sugar in a pan with 250ml water. Bring to the boil and simmer for a couple of minutes until the sugar has dissolved completely. Remove the pan from the heat and allow the syrup to cool.
Pour the clementine vodka through a very fine sieve or muslin cloth, then mix with the cooled sugar syrup. Pour the mixture into sterilised bottles and seal.
The clemencello is best served chilled, over ice, or topped up with sparkling mineral water.