After letting my kumquats sit for about 35 days, I strained them yesterday to finish off my kumquatcello.
First, I strained the kumquats through a fine sieve into a large bowl.
And while they continued draining, I made some simple syrup in a 1:1 ratio (aka, 1 cup water per 1 cup sugar).
Next, I assembled my jars and added the strained kumquat liquid into each, followed my the simple syrup. I used 2:1 ratio of kumquat:syrup, but adjust per your taste if you’d like it more sweet or more tart.
Once jarred, store in the fridge up to a month or in the freezer up to a year.
Now to research some cocktail recipes to use it with…