I have recovered from my tasting session – so here is the printable recipe from my previous post…
- You will need a selection of sweet and sour citrus – orange, mandarin, cumquat, grapefruit, blood orange, lemonade fruit etc – this is a great way to use up ugly, misshapen or blemished citrus.
- A selection of herbs and spices, for example – coriander seeds, rosemary, cinnamon sticks, black peppercorns, cloves (not too many), star anise (ditto)
- Two or three large wide mouthed jars – sterilised with boiling water
- Enough sugar syrup to fill the jars and cover the burnt citrus. There are plenty of recipes for sugar syrup on the internet. I used two parts sugar to one part water dissolved over low heat. Warm the syrup when you are ready to fill the jars.
- Optional – ½ tsp each of Tartaric Acid and Citric Acid for each jar to help preserve the fruit.
- Chop the citrus into chunks, pop them on some baking paper in a large roasting pan and sprinkle over the herbs and spices.
- Slow roast them in the oven at 130C (260F) for four to five hours. It will look a bit like a baking disaster but never fear, it’s all good.
- Allow to cool and then split the citrus pieces and herbs roughly evenly into the sterilised jars. Add the Tartaric and Citric acid, fill with warm sugar syrup, seal and wait for one month. This is the hardest part.
- Spoon the syrup and a piece of citrus into your glass and add sparkling wine, gin and tonic or just plain sparkling water for a mocktail. Unless you like crunchy spices in your drink I would suggest leaving them out.
- Eat the sozzled piece of citrus when you have finished your drink.
Notes: This makes a very sweet, unctuous syrup which can be diluted. The citrus pieces will probably only last for a few drinks after which they will become a bit soggy and you’ll need to throw them out. Prolong the life of the syrup by storing it in the fridge.
Warning: This is completely deadly when combined with alcohol – so be careful!