Clemencello



10 citrus fruits (a combination of tangerines, clementines, mandarins and Valencia oranges), washed and dried
1 bottle of vodka (750 milliliters, 80 to 100 proof)
2 cups sugar
2 cups water

1. With a Microplane, zest the surface of the tangerines and oranges, being careful to only take off the top layer; if you scrape too hard, you’ll end up with the pith (the white membrane under the peel), which results in a too-bitter brew. Add the zest to a large clean jar. Pour the vodka over the zest and seal the container. Let sit undisturbed in a cool, dark place for 3 to 4 weeks.
2. Place 2 cups sugar and 2 cups water in a saucepan and bring to a boil. Cook until the sugar has dissolved, then remove the pan from the heat. Let the sugar syrup cool to room temperature. Add half of the cooled syrup to the orange peel-vodka mixture, stir, and taste. If it’s not sweet enough, continue adding more syrup until you like the taste of it.
3. Pour the clemencello through a funnel lined with a coffee filter or cheesecloth into a large spouted pitcher. Divide the clemencello among gift bottles and seal. Store clemencello in the freezer. To serve, pour into small glasses and offer it for dessert.