Homemade Chinotto Syrup
I will admit that I didn’t know what chinotto was until a friend sent me the recipe. Thanks, Joe. Now I love it and I usually have a jar of it in the fridge. Inspired by a citrus fruit of the same name, it is a syrup made from assorted citrus fruits and spices that are roasted, sweetened, and later strained out. The chinotto is then used to flavor and sweeten other beverages. It is often just added to soda water, but it can be used in all sorts of cocktails, too. The flavor is complex and fun to play around with in different drinks.
So here is how I make it- based on several recipes I found on-line, several batches and the final way that I make it now.
Chinotto
A good range of citrus – I used three or 4 grapefruit, oranges, lemons and limes
4-5 sprigs of fresh rosemary
1 T. black pepper corns
3-4 whole cloves
3-4 T. Coriander seeds
2-3 Cinnamon sticks
5-6 star anise
Sugar syrup- recipe follows
Cut the citrus up in equal size and lay on a large baking tray and sprinkle them equally with the herbs and spices. Pop into a 300 degree oven and roast slowly until blackened. The blackening of the citrus causes the flavors to really pop. Once blackened, take out of the oven and cool down. When cool enough to handle, spoon into a large jar that has a lid. Pour in enough sugar syrup to completely cover the fruit and spices. You should have about an equal amount- if it’s a quart of fruit and spices, then a quart of sugar syrup. Once you have filled the jar and the fruit is covered, put on the lid and refrigerate for up to a month. The longer you refrigerate the “spicier” it becomes. Strain out the solids and return to the fridge. Add a good drizzle to soda and a slice of citrus fruit and drink!
Simple sugar syrup
Combine equal parts of sugar and water and stir until sugar dissolves. For a recipe of chinotto, I used about 3 cups of water and sugar. You can always make a little more if it isn’t enough to cover the fruit.
