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.
Lemon and Sour Cream Cupcakes
Lemon and Sour Cream Cupcake
Since winter is citrus season, I find myself making all sorts of recipes with lemons, limes, grapefruit and oranges. I love the lemon flavor in these cupcakes. They are rich, without being too heavy and full of zest. Lemon in both the batter and frosting really makes them special. Cupcakes are also such a nice, easy to serve dessert for parties. If you try these, I am sure you will be pleased, as will your family and friends. It makes a big batch, so you can freeze some for later. Even though I normally frost these, you can also just combine powdered sugar with a little lemon zest and dust them with it, instead of the frosting.
Lemon and Sour Cream Cupcakes
1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon each baking powder and salt
2 cups sour cream
Frosting:
9 tablespoons butter, softened
6 ¾ cups confectioners’ sugar
6 tablespoons lemon juice
1 T. vanilla extract
¾ teaspoon grated lemon peel
3 tablespoon milk
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill 30 greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes. Makes 30.
