Citrus Stock
Ingredients
1.5 liters of water
Deep pot
Kitchen scale
Citric acid
Granulated sugar
1000 grams of husks
+300 g limes
+300 g lemons
+400 gs oranges
Recipe
Step 1: Add 1.5 liters of water to a deep pot and bring to a boil. Once the water is at complete boil, and not a second before, add the 1000 gs of citrus husks.
Step 2: Allow to boil for 5 minutes maximum, to avoid getting a very bitter tasting stock. After 5 minutes the pith starts to be extracted, instead of the natural oils and nutrients we want. Be sure to stir occasionally during this process.
Step 3: After 5 minutes have passed remove all the husks and remove from heat. Weigh out the liquid on a scale and record the weight. The goal now is to reduce the weight of the liquid by 50% (ie. There should be 1300 ml at first, it should be reduced down to 650 ml etc.)
Step 4: Once the weight is recorded return the liquid to the pot and to the heat. Begin reducing mixture to 50 % the original weight. Constantly checking the weight when the volume is noticeably less. Once weight is 50% the original weight, add in the sugar and citric acid.
Step 5: Add 8% of the weight of liquid in grams of sugar (ie. 100ml of liquid = 8g of sugar) while whisking mixture. Make sure the stove temperature is set to low-medium.
Step 6: Add 3% of the wight of the liquid in citric acid (ie. 100 ml of liquid = 3 g of citric acid) while stirring. Stir until fully dissolved and remove from heat.
Step 7: Fine strain and bottle the liquid. Enjoy in replacement of citrus or for adding citrus to stirred cocktails There will be no pulp or sediment, and should yield a almost clear-like, opaque color.
“DID YOU KNOW YOU CAN USE THE HUSKS FROM THIS STOCK TO MAKE YOUR OWN MARMALADE?”