Preparation info
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

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  • 4 Seville oranges
  • 4 oz. granulated sugar
  • 3 tablespoons


Using a vegetable peeler, peel the skins off the oranges as thinly as possible. Boil the sugar with the water until the sugar is dissolved. Pour out a little of the rum to make room for the syrup and orange peel. Add the syrup and peel to the rum bottle, re-cork and leave for 2 weeks.

Strain and rebottle. Serve as a liqueur.