Post by auriela on Dec 30, 2013 0:47:47 GMT
Orange Schnapps
Orange schnapps blends very well with...
cinnamon schnapps • cardamom schnapps • vanilla schnapps • sea wormwood schnapps • clove schnapps • plum schnapps • pomegranate schnapps • apricot schnapps • almond schnapps.
Recipe
Use oven-dried peels (zests) from fresh oranges with shiny skin - organic if available.
You can use fresh orange peels - but the very best schnapps is made from fresh oven-dried peels.
That's because some of the sugar components contained in the peel caramelize under the influence of the heat whereby much more complex and sweet flavours appear - while the pleasant bitterness is retained.
Direction:
• Wash 1 big or 2 small oranges well to remove dirt or any chemical residue and wax.
• Dry and peel thinly with a potato peeler or zester.
When peeling it's very important that you avoid the white, spongy inner rind that will otherwise ruin your schnapps because of its unpleasant bitterness.
• Dry the peels in the oven at 60-75°C (140-167°F) for one hour.
• Put the peels into a clean glass jar with tight-fitting lid.
• Cover with approx. 25 centilitre clear, unflavoured vodka - 40% alcohol content (80 proof).
• Let steep for 1-7 days in a dark place at room temperature,
18-20°C (64-68°F).
• Shake lightly and taste it from time to time. It must not get bitter.
• Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.
• Store (age) for at least 1 month in a dark place at room temperature before serving.
Orange schnapps blends very well with...
cinnamon schnapps • cardamom schnapps • vanilla schnapps • sea wormwood schnapps • clove schnapps • plum schnapps • pomegranate schnapps • apricot schnapps • almond schnapps.
Recipe
Use oven-dried peels (zests) from fresh oranges with shiny skin - organic if available.
You can use fresh orange peels - but the very best schnapps is made from fresh oven-dried peels.
That's because some of the sugar components contained in the peel caramelize under the influence of the heat whereby much more complex and sweet flavours appear - while the pleasant bitterness is retained.
Direction:
• Wash 1 big or 2 small oranges well to remove dirt or any chemical residue and wax.
• Dry and peel thinly with a potato peeler or zester.
When peeling it's very important that you avoid the white, spongy inner rind that will otherwise ruin your schnapps because of its unpleasant bitterness.
• Dry the peels in the oven at 60-75°C (140-167°F) for one hour.
• Put the peels into a clean glass jar with tight-fitting lid.
• Cover with approx. 25 centilitre clear, unflavoured vodka - 40% alcohol content (80 proof).
• Let steep for 1-7 days in a dark place at room temperature,
18-20°C (64-68°F).
• Shake lightly and taste it from time to time. It must not get bitter.
• Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.
• Store (age) for at least 1 month in a dark place at room temperature before serving.