Nutrition Facts
6 servings
6
Recipe for Fresh Mint and Frozen Citrus Infusion
A recipe for an infusion proposed by Chef Philippe Rogé. Photo credit: [Brand].
Ingredients
2 organic lemons
2 organic oranges
1 fresh mint
100 Honey
Directions
1
Remove the zest from the lemons and oranges using a peeler (be careful not to include the white part, which is bitter).
2
Blanch them twice in boiling water and cool them down.
3
Squeeze and collect the juice from the citrus fruits.
4
Wash the mint.
5
Place all these elements (juice, zest, and mint) in a vacuum bag (designed for cooking).
6
Add the honey and about 1 liter of water.
7
Vacuum seal (2nd level of vacuum and sealing) using a vacuum drawer.
8
Pasteurize the pouch for about 45 minutes in a steam oven set to 70°C.
9
Cool and keep in the refrigerator until consumption.
10
To finish, excessive alcohol consumption is harmful to health; consume in moderation.
Ingredients
Ingredients
2 organic lemons
2 organic oranges
1 fresh mint
100 Honey
Directions
Directions
1
Remove the zest from the lemons and oranges using a peeler (be careful not to include the white part, which is bitter).
2
Blanch them twice in boiling water and cool them down.
3
Squeeze and collect the juice from the citrus fruits.
4
Wash the mint.
5
Place all these elements (juice, zest, and mint) in a vacuum bag (designed for cooking).
6
Add the honey and about 1 liter of water.
7
Vacuum seal (2nd level of vacuum and sealing) using a vacuum drawer.
8
Pasteurize the pouch for about 45 minutes in a steam oven set to 70°C.
9
Cool and keep in the refrigerator until consumption.
10
To finish, excessive alcohol consumption is harmful to health; consume in moderation.
Notes
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EN