Meyer Lemon-Orange Bitters
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Whole Living, December 2012
- Yield Makes 3 cups
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Ingredients
- 4 organic oranges, well scrubbed
- 2 organic Meyer lemons, well scrubbed
- 1 Tbsp gentian root chips
- 1 tsp fennel seeds
- 1/2 tsp coriander seeds
- 1/2 tsp whole cloves
- 1 cinnamon stick
- 1 750-ml bottle good-quality vodka, such as Prairie Organic
Directions
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Heat oven to 200 degrees. Using a vegetable peeler, peel citrus to make strips of zest, being careful not to remove pith. Arrange in a single layer on a parchment-lined baking sheet and bake until dry, about 1 hour. Let cool.
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Transfer zest to a 1-quart glass jar and top with remaining ingredients. Cover tightly and store in a cool, dark place for three weeks, shaking jar once a day.
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Pour liquid through a fine mesh strainer or paper coffee filter and into a clean jar. Add citrus zest and discard aromatics.
Cook's Note
Stored in a cool, dark place, bitters will keep up to six months.
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