How many people do you know who make their own liqueurs at home? My daughter Rachel and her wife Lisa make Hedgerow Gin, Orange Shrub and Limoncello. They also make and can jams, jellies, relishes and veggies. One year they even canned tuna! I begged Rachel to send me some of her offbeat recipes and got a bunch in the mail. The orange shrub is very appealing, great to sip after dinner and will impress even the most sophisticated guests. If you never make the shrub, that's OK. It's still fun to learn how it's done. Rachel credits Lindy Wildsmith for this recipe.
3 cups white rum or brandy
1 cup sugar
finely grated zest of 2 unwaxed oranges and 1/2 cup of juice (see note)
Put everything into a 1 quart widemouth screwtop jar, seal with plastic wrap and then put on lid.
Leave for 30 days out of direct light and shake 2-3 times a day.
After 30 days, strain liqueur to remove zest and any juice pulp. Can serve now or keep in a cool, dark spot for 3 more months.
Serve chilled.
Note: Rachel says that you can use any kind of citrus fruit in the shrub
No comments:
Post a Comment