When I researched the different ways one can use the citron, I discovered that one can use every part of the fruit and not waste anything. After peeling the skin of the citron, one can use the pith to make citron preserve or citron salad. The peel can be used to make cedrello, the citron version of limoncello and the inside flesh can be used to make citron syrup for making cedrata.
I decided that my citron celebration would not be complete without a bottle or two of cedrello.
Cedrello
Ingredients:
3 to 4 large citrons
1 (750 ml) bottle vodka
For the
simple syrup:
2 cups
sugar
2 cups of water
Wash the organic citrons and pat them dry.
Pour the vodka into a large glass jar. Carefully zest the citrons with a zester or vegetable peeler so there is no white pith on the peel. Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and will spoil your liquor. Add the lemon zest directly to the jar as it is zested.
Cover the jar and let it sit at room temperature for at least 2 weeks and up to forty days in a cool dark place. The longer it rests, the better the taste will be.
In a large saucepan, combine the sugar and water. Cook until thickened, approximately 5 to 7 minutes. Let the syrup cool before adding it to the vodka mixture. Strain the mixture, discarding the citron zest. Once the syrup is cool pour it into the jar with the vodka. At this stage you can add the simple syrup gradually to the citron infusion to adjust the cedrello to your taste. Allow to rest for another ten to forty days.
After the liquor has rested for the second time, pour into bottles. The cedrello is best chilled before drinking.
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| On the left is a classic cedrello and on the right a cedrello martini |
