Doc Holliday Posted February 4, 2020 Report Share Posted February 4, 2020 Being that time of year for making marmalade, and being the type of person whom detests waste, last year I experimented with making some bitter orange gin with the left over pulp and whatnot. It turned out pretty ok and was probably a tad miffed I hadn't made more. Two things here. Firstly, I can't recall where I got the recipe from or whether I played it by ear but if anyone has a recipe to share then I'd be sincerely grateful. I don't like mine too sweet so I tend to err on the side of caution where sugar is concerned. Secondly, I'd like to know if you chuck everything in, including the pith or whether you leave it out and why? Most recipes I've read online suggest peeling/parring the peel and leaving the pith. Quote Link to comment Share on other sites More sharing options...
Shearwater Posted February 4, 2020 Report Share Posted February 4, 2020 Our head keeper does a fab job and does all kinds of infusions and just guesses that amounts of fruit/sugar. . . . I would say make a simple batch and keep adding/tasting until perfect!! Quote Link to comment Share on other sites More sharing options...
Diver One Posted February 4, 2020 Report Share Posted February 4, 2020 I would say whack it all in. If it's too bitter at the end then make up a simple sugar syrup,and add that to adjust taste. It's easier to reduce the bitterness than to reduce the sweetness Quote Link to comment Share on other sites More sharing options...
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