Ingredients
2 c. puree Calamondin
1 c. orange juice
3 c. sugar
Method
Sources
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Perfect ice spheres — minimal surface area, maximum chill
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Spin-clarify juices, stocks, and sauces — crystal-clear results
Fast centrifugal juicer for fresh fruit and vegetable juice
Slow-press juicer — clarified juices for cocktails and modernist plating
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Perfect ice spheres — minimal surface area, maximum chill
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Spin-clarify juices, stocks, and sauces — crystal-clear results
Fast centrifugal juicer for fresh fruit and vegetable juice
Slow-press juicer — clarified juices for cocktails and modernist plating
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Wash, halve and seed Calamondins. In a blender puree coarsely the Calamondins. In a stainless steel kettle combine juice and the puree. Bring the mixture to a boil over moderate heat, stirring. Add sugar. Boil over moderate heat, stirring 15 minutes. Pack in sterilized jars and seal. Store in cool place.