A recipe for an infusion proposed by Chef Philippe Rogé. Photo credit: [Brand].
Remove the zest from the lemons and oranges using a peeler (be careful not to include the white part, which is bitter).
Blanch them twice in boiling water and cool them down.
Squeeze and collect the juice from the citrus fruits.
Wash the mint.
Place all these elements (juice, zest, and mint) in a vacuum bag (designed for cooking).
Add the honey and about 1 liter of water.
Vacuum seal (2nd level of vacuum and sealing) using a vacuum drawer.
Pasteurize the pouch for about 45 minutes in a steam oven set to 70°C.
Cool and keep in the refrigerator until consumption.
To finish, excessive alcohol consumption is harmful to health; consume in moderation.
0 servings
6
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