“I cook with wine. Sometimes I even add it to the food.” W. C. Fields

Hi there,

A beautiful glass of Rose wine to me just epitomizes summer. Recently a friend invited us over for cocktails and served this delicious wine from the Wolffer Estates Vineyard in Long Island, New York. In addition to the Rose having an outstanding flavor, the bottle as you can see, is visually delightful. The combination just whispered “ah, those lazy, crazy days of summer”.

I immediately bought a couple of bottles for home and decided that those bottles had to be refilled with something special to be enjoyed in the winter. I decided I would try my hand at making a cello liquor. Since I had figs, peaches and lemons on hand that is what I used as the base flavors.

I hope you find a beautiful bottle if you can’t find the Wollfer Rose in your area and make this cello. I know it will bring a smile to your lips in December.


  • 4 large figs slice in half
  • 1 large peach sliced into chunks
  • 1 large lemon sliced into chunks
  • a fifth of Tito’s Vodka
  • 1 cup of water
  • 1 cups of sugar


Add the prepared fruit to a wide mouth quart mason jar.

Cover the fruit with Tito’s Vodka or vodka of your choice, filling the bottle completely, and cover with a lid.

Leave in a cool dark place and once a day mix the ingredients by turning the jar over a few times.

After two weeks drain the fruit from the vodka.

Prepare a simple syrup by boiling in a small pan the water and the sugar.

Add the simple syrup to the vodka and pour into the bottle.

Let the liquor sit for 2 months before serving.

Cooks note: This liquor would be delicious served over ice cream or as a flavoring to a basic cake.

41 responses to “SUMMER CELLO LIQUOR –”

  1. OK, I love limoncello but I had no idea that you “cello” other fruits! The blushy pink color on your concoction is so pretty, and I love that you found a way to repurpose that beautiful bottle. 🙂
    Here’s what I want to know, what did you do with the fruit you strained out of the vodka? Was it too potent to eat?

  2. Sounds delicious. This idea of soaking fruit in alcohol seems to be a ubiquitous thing. In the UK we make sloe gin by soaking sloes in gin, with some sugar, in Germany they soak fruit in brandy, and in France they soak plums in eau de vie. I suppose it’s a way of preserving the fruit as, with Germany and France, the alcohol infused fruit is eaten as well as the alcohol being drunk.
    Not the case with the sloes, though. Although a member of the plum family, they are sour and uneatable.

  3. What beautiful photos today Bernadette and the wine sounds amazing! Yes that pretty bottle deserves to be used again and again, your liqueur sounds divine!

  4. Bern, leave it to you to develop your very own cello recipe that produces this beautiful dark pink color. It looks perfect in the bottle. I’m going to try the recipe. Wish me luck, and thanks for sharing.

  5. The bottle is gorgeous, Bernadette. I would totally want to repurpose it and I love your idea of making a summer cello. And the instructions sound pretty easy (I don’t think I’m capable of messing that up!). Do you store it in the fridge for two months or on a shelf? Corked or just capped? As you can see, I’m going to try it. 🙂

  6. that is such a lovely bottle. this reminds me of German rumtopf! soaking fruits in liquor and letting them marinate for a few months. Yum! Perfect timing for Christmas.

Any comments or suggestions are appreciated. If you like this recipe, please give it to your friends.

%d bloggers like this: