Note: When peeling citrus, try to include as little white pith as possible. Dried citrus zest and dried ginger slices are available commercially, or make your own by zesting citrus and drying in an oven at 250° F for one hour.
Ingredients
Peeled zest from 4 Meyer lemons
Peeled zest from 1/2 bitter orange
Peeled zest from 1 Eureka lemon
2 tablespoons dried lemon zest (see note above)
1/2 tablespoon dried orange zest (see note above)
4 green cardamom pods, lightly crushed
1 teaspoon dried ginger slices (see note above, do not use powder)
1/4 teaspoon whole coriander seeds
1/4 teaspoon whole white peppercorns
5 dried makrud lime leaves
3/4 teaspoon dried gentian root
1/4 teaspoon whole fennel seeds
2 cups 100 proof vodka
1 cup water
Procedures
- In an airtight container, combine all of the zest, cardamom, ginger, coriander, white pepper, lime leaves, gentian root, and fennel seed. Pour vodka over the ingredients and seal container. Swirl to combine. Keep the container in a cool, dark place for two weeks, swirling mixture once daily.
- After two weeks, strain out solids and set aside. Strain liquid through a cheesecloth to remove any particles left and transfer to an airtight container. Store in a cool, dark place. In a small sauce pan, combine solids with water and bring to a boil over medium high heat. Once boil is reached, turn heat to low and let simmer, covered, for 10 minutes. Remove from heat and let cool. Once cool, pour contents of the pan into a separate airtight container and let sit one week.
- After a week, strain out solids through a cheesecloth-lined fine mesh strainer. Add to the original liquid that has been set aside. Let sit at room temperature for 3 days and skim off any residue that accumulates at the top. Strain again if there is any leftover sediment and bottle into dropper bottles for storage.
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