Amy Zupanci has the proof that fruit has a kick in store for you. St. Louis today writer Joe Bonwich featured Amy, and her restaurant, Fond, in a recent article.
She’s found a passion for citrus infused vodka and her patrons seem to agree with her judging by the sell-out response to her efforts. In the article you will find the following recipe:
6 clementines or other citrus fruits (see note)
1 (750ml) bottle vodka
1 1/2 cups simple syrup (see note)
1. Cut the zest (colored portion of the peel) off the clementines, taking care to scrape away and discard all of the white pith clinging to the zest. Reserve fruit for another use.
2. Combine zest and vodka in a large glass jar or bottle with a wide mouth. Seal top; place in a dark, cool place for 2 months. If desired, shake lightly once or twice while steeping.
3. Add simple syrup. Reseal and let stand for 2 weeks. After 2 weeks, strain. Return liquid to original jar or pour into smaller containers. Seal and let stand for 1 week longer before serving.
Notes: Clementine season is ending, but the zest of mineolas and other tangelos, mandarin oranges and other orange citrus fruits can be substituted. If using a larger fruit such as mineolas, use half as many. Chef Amy Zupanci also adapts the recipe to use the zest of Key limes and other citrus fruits.
To make simple syrup, combine equal parts granulated sugar and water in a saucepan. Cook over low heat until clear, then increase heat and boil for 1 minute. Let cool before using. Cover any leftover syrup and refrigerate for future use.
Recipe inspired by the liqueurs made by Zupanci of Fond restaurant, Edwardsville. Zupanci does not reveal the exact ratios of citrus peel, vodka and syrup in the version she serves in her restaurant.
Per 2-ounce serving: 127 calories; no fat; no protein; 9g carbohydrate; 8.5g sugar; no fiber; 1mg sodium; 4mg calcium; 5mg potassium; 13g alcohol.
There is a really good guide to infusing vodka with fruits, herbs, and other goodies, ( Lavender ? ), at wikihow I suggest giving it a shot.
Check out the Recipe Exchange, Food Editor Judith Evans’ blog
http://www.stltoday.com/recipeexchange
2 responses so far ↓
1 Sid Khullar // Mar 24, 2009 at 1:55 am
I’d love to try this. A few years back I was told about a recipe where you soaked cherries, sugar and black rum for 6 months, threw away the rest and ate the cherries!
Haven’t tried that yet… but perhaps will try out this one now.
2 Paul Green // Mar 24, 2009 at 6:52 am
Sid,
There is a very old fresh fruit treatment my grandmother used to make every year for the Christmas holidays called brandied fruit. It’s
similar to what you mention.
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