Pomecillo
Pomecillo inspired by Limoncello!
Pomelo is one of the largest citrus fruits, and whenever I bring one home, I make sure to use every part of it. Last time, I used the thick white pith to make delicious candied peels, but peeling the fruit left me with an abundance of fragrant, flavorful rinds. Rather than letting them go to waste, I decided to try something new: a homemade citrus liqueur inspired by limoncello! Since I didn’t have vodka on hand, I substituted it with rum, giving it a unique tropical twist. And just like that, Pomecillo was born!
How to Make Pomecillo
This process takes a bit of patience, but trust me—it’s worth it! Here’s how you can make your own:
Ingredients:
Peels from one pomelo (just the outer zest, avoiding the bitter white pith)
2 cups of rum (or vodka if you prefer a more traditional take)
3 parts water
1 part sugar
Instructions:
Peel & Infuse: Carefully remove the zest from the pomelo, ensuring you don’t get too much of the bitter white pith. Place the peels in a clean glass jar and pour in the rum. Seal the jar and let it infuse for about 4 weeks, shaking it gently every few days.
Strain & Sweeten: After 4 weeks, the peels will have lost their vibrant color, and the alcohol will be infused with citrusy goodness. Strain out the peels and discard them. Next, prepare a simple syrup by heating 3 parts water and 1 part sugar until fully dissolved. Let it cool completely before mixing it with the infused alcohol.
Bottle & Enjoy: Once combined, pour your Pomecillo into a bottle and store it in the fridge or freezer. Serve chilled and enjoy as a sipping liqueur or in cocktails!
The Zero-Waste Bonus
I love this recipe because it makes use of something that would normally be discarded. It’s a great way to minimize waste while creating something delicious. Plus, the flavor is bright, slightly sweet, and citrusy with a warm depth from the rum—perfect for sipping or mixing into cocktails!
Would you try making Pomecillo? Let me know how you’d put your own twist on it!
