Satsuma Triple Sec

March 9, 2012

The last few weeks we found ourselves floundering through the happy predicament of what to do with ALL THESE SATSUMAS!  Our little tree really put them out this year.  We baked them, tossed them in salads, made not one, but two batches of failed marmalade :(   We ate a ton (I averaged 2-3 per day) and gave even more away.  Still there were more.  So being that it is the end of the “winter that wasn’t” here in Northern California and the warm evenings are already drawing us outside, it was logical to peel them, juice them, and steep them in alcohol!

Satsuma Triple Sec is a pleasant surprise.  Never before had I paid any attention to triple sec, but this is so true to the essence of the satsuma, yet with a delightful kick.  I am only beginning to dream up all delicious drinks we will enjoy all summer long.  My favorite so far involves muddling a sprig of mint, dousing it with sparkling water, a shot of triple sec and topping with a hardy splash of whisky.  Is it Spring Break yet? You had better make two of these dandies.  You will want to share.

Thanks to Cathy Barrow at Mrs. Wheelbarrow’s Kitchen for the inspiration for this liquor.  The recipe is barely adapted from her recipe for Cara Cara triple sec.  Her site is full of inspiration for canning, charcuterie, and more.  Check it out!

Satsuma Triple Sec

adapted from Mrs. Wheelbarrow’s Kitchen

makes 1 quart

4 satsuma peels (see note)

2 cups sugar

1/2 cup water

1 cup satsuma juice

2 cups vodka

Remove the peel from 4 satsumas.  You want only the zest and as little pith as possible.  A vegetable peeler works well.  Drop the peel into a sterile one quart jar.

Heat the sugar and water in a small pot over medium heat until the sugar melts.  Add the satsuma juice and whisk to combine.  Bring the mixture to a simmer and let cook gently for 5 minutes.  Remove from heat and let cool completely.  Measure 2 cups of the satsuma sugar syrup and add it to the jar with the peel.  Add the vodka to the jar.

Cover and let sit in a cool dark place for one month.  Strain through cheesecloth and bottle in a sterile jar.

Recommended uses:

  • Add to margaritas in place of simple syrup.
  • Muddle a sprig of mint, douse it with sparkling water, a shot of triple sec and top with a hardy splash of whisky.

Print this recipe:  Satsuma Triple Sec

You may also like:

Fresh Lime Margaritas

Orange and Beet Winter Salad

Orange Quinoa with Almonds, Olives, and Feta


13 Responses to “Satsuma Triple Sec”

  1. Janice Says:

    We have a sad story. Our little satsuma tree (teeny) was visited by a mouse who neatly ate our fruit. We only managed to enjoy three of them. The tree was covered by a tarp, so the little rascal got away with the haul.

  2. Eileen Says:

    What an amazing idea! I also have a couple citrus trees with fruit that needs using, but I never thought to make my own triple sec. Orange schnapps, maybe, but not triple sec. I’ll have to give it a try. :)

  3. Hannah Says:

    You have a summer of marvelous cocktails ahead of you (but don’t wait that long…)! Your triple sec is gorgeous – I love infusing.

  4. TasteFood Says:

    This sounds great!

  5. Annie R. Says:

    *Sigh* Yet another reason to move to your part of the world! You tempt me, Karen. It’s beautiful triple sec. You should try infusing berries this summer…raspberry vodka is SO easy. You guys get good raspberries, don’t you?

  6. Buying a bottle of vodka in duty free on my way home tomorrow and making this with the last of the blood oranges of the season. Can’t wait to try it, patience is a virtue right?

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