Powdered sugar, 1 1/3 pounds
Water, 12 ounces
Alcohol, at 36 degrees, 9 ounces
Saffron
Orange, 1

Remove the outside peel of the orange and place it in the alcohol, together with the saffron; leave it in a jug covered with a perforated sheet of paper for three days.

Place the sugar and the water in another jug, stir it from time to time so that the sugar dissolves.

On the fourth day mix the two liquids, and let them stand for another eight days.

Strain the rosolio through a cloth and bottle it.

This recipe (#384) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Image: Courtesy of New York Public Library #1194734.

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