Ingredients
A good range of citrus – try and make it more grapefruit than orange, a mix of both pink and white is good and orange and a lemon or two is also good.
A handful of rosemary
A generous grab of black pepper corns
A few cloves (not too many of these or you will make it too festive)
Coriander seeds, a good sprinkle
Cinnamon sticks (on a big tray we use 2-3)
Sugar syrup, equal parts sugar and water
Soda water, to serve
Summary
Citrus season is upon us. If you’ve got a bowl of mixed citrus you’re not sure how to use up, consider homemade chinotto! Traditionally, the Italian drink is made from myrtle-leaved oranges, but we’re sure this mixed citrus version will provide a similar bittersweet, spiced refreshment. Thanks to CERES own, Dre for sharing this recipe with us 🍊
Still got citrus? We’ve got more ideas to use up the glut here!
Homemade Chinotto
Preheat oven to 160 C (fanforced)
Cut the citrus up in equal measure, lay on a large baking tray and cover them equally with the herbs above. Pop into an oven and roast slowly until they begin to blacken (the blackening of the citrus causes caramelisation), ours took about an hour and a half. Once the fruit has taken on some colour, take out of the oven and pour into an equal parts sugar syrup that you have prepared. (1:1 sugar to water)
Make sure the fruit isn’t exposed to the air (one solution is to fill a small zip lock bag with some water and slot it between the top of the fruit and the lid of the jar) and refrigerate for up to a month. The longer you refrigerate the less fruity it is and the more savoury and herby it becomes.
Once you’ve got to the flavour you like, strain the fruit, herbs and spices. Keep syrup in an air tight bottle in the fridge – it should keep for months!
To serve, add a tablespoon or so of the syrup to a glass, pour over soda water and garnish with a slice of orange, it’s fabulous!
This recipe is by Lardo
