CookEat Recipe
Orange and Saffron Rosolio
A sweet filtered orange-zest liqueur coloured with a small pinch of saffron.
Method
Steps
Step 1
Gather the ingredients: 650 g fine caster sugar; 360 g drinking water; 250 g potable food-grade alcohol labelled 95% ABV, weighed rather than measured in millilitres; 1 small pinch saffron; 1 unwaxed orange, washed, coloured zest only.
Step 2
Use only potable food-grade alcohol labelled 95% ABV and sold for making liqueurs; never use denatured, rubbing or fuel alcohol. This is an explicit modern strength choice, not a conversion of an unspecified historical alcohol scale. Measure carefully, keep closed and away from flames, sparks and heat, and never taste the undiluted alcohol. The alcohol and water in this recipe are specified by weight; 250 g alcohol is not 250 ml.
Step 3
Peel the orange thinly, avoiding the white pith. Place the coloured zest and saffron in a clean food-safe glass jar with the weighed alcohol, close with a suitable lid and leave for 3 days in a cupboard at ordinary cool room temperature. A closed jar replaces the historical perforated-paper cover.
Step 4
At the same time, combine the sugar and water in a separate clean covered jar. Refrigerate at 4°C or colder and shake or stir with a clean utensil several times each day until the sugar dissolves. Keep this unfortified syrup refrigerated during the 3 days; do not heat it with the alcohol.
Step 5
On the fourth day, combine the syrup and the complete orange infusion in a clean covered glass container. Leave for a further 8 days in a cool dark cupboard. Strain through a clean fine cloth, then through a food-safe paper filter into clean glass bottles and close.
Step 6
Serve in small liqueur glasses. The yield and 50 small servings are estimates. Refrigerate the finished bottles; this adaptation does not establish an exact final alcohol percentage or a validated long storage life. The listed time includes the 11 days of infusion and rest.
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